Ingredients
Preparation
Step 1 Break the dried mushrooms into small pieces. Place in a bowl and cover with hot water. Stir in vegetable broth and set aside.
Step 2 Bring approx. 1L water to the boil and keep it ready on the stove.
Step 3 Finely dice the onion and fry it with the thyme in the rapeseed oil in a large pot.
Step 4 Add risotto rice and sauté briefly. Add dried mushrooms including broth. Cover rice with hot water and bring to the boil.
Step 5 Simmer the risotto over medium heat for 25-35 minutes until the rice is cooked but still firm to the bite. Meanwhile, stir regularly and always add hot water when the liquid is almost completely absorbed.
Step 6 Meanwhile, cut the mushrooms and king oyster mushrooms into small pieces and finely dice the smoked tofu.
Step 7 Add the mushrooms and tofu to the risotto 15 minutes before the end of the cooking time and stir well.
Step 8 Season the risotto with white wine vinegar, salt and pepper and sprinkle with finely chopped fresh parsley before serving.
10 g dried mushrooms
2 tsp Vegetable stock powder
1 Vegetable onion (150 g)
Some dried thyme
1 tsp Rapeseed oil (5 g)
160 g Risotto rice
100 g Mushrooms
150 g Herb mushrooms
200 g Smoked tofu
1 tbsp White wine vinegar (15 ml)
Pinch of Salt & Pepper
Some Fresh parsley