Ingredients (2-3 servings):
1-2 El chives
15g dried porcini mushrooms
2 shallots/onions
1 tablespoon butter
50 g butter
250g risotto rice
200 ml white wine
40 g grated Parmesan cheese
salt
pepper
100 g fresh porcini or any other mushrooms
200 g of pork loin
Preparation:
Briefly rinse the dried porcini mushrooms with water, soak then in 650 ml of hot water for 1/2 hour.
Take the mushrooms out of the water and cut them into fine strips.
Keep the soaking water!
Finely chop the shallots and sauté them over low heat in 1 tablespoon of butter. Add the porcini and sauté for 1 Min.
Add the risotto rice, sauté briefly and season with salt. Deglaze with the white wine and let the alcohol evaporate while stirring.
Warm up the soaking water from the mushrooms and pour it in several portions (the rice should be just covered) and let it evaporate while stirring. Cook the rice over low heat for 20-25 minutes stirring regularly.
While the rice is cooking, take the mushrooms, clean them and chop them.
Cut the pork loin into strips.
Heat some oil in a pan and fry the mushrooms and pork strips for 15 min.
Add the grated Parmesan cheese and 50 g butter to the rice, season with salt and pepper.
Put the risotto in plates, add the pork and the mushrooms on top of it and sprinkle some chives on it.