Risotto with Carrots and Shiitake Mushrooms

A delicious mushroom dish for any occasion!

Rinse and clean the spring onions and carrots and cut into small strips. Clean shiitake mushrooms dry and coarsely chop.

Rinse radicchio, remove stalk and cut into strips as well. Grate the Parmesan and let the chicken soup bubble up.

In a saucepan, heat the olive oil and sauté the spring onions. Add the risotto rice and sauté for one or two minutes, stirring, until it becomes translucent. Deglaze with the red wine, add the mushrooms and carrots, pour in a little clear soup and stir gently.

As soon as the chicken soup has boiled away, add clear soup in small amounts and continue to stir until the risotto has a creamy consistency. Just before the long-grain rice is cooked, fold in the radicchio and pull. Fold in the Parmesan cheese and finally season strongly with walnut oil, salt and freshly ground pepper.

Arrange the risotto on plates and bring to the table sprinkled with Parmesan.

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