Risotto with mushrooms

approx. 400g fresh or frozen mushrooms

1 cup Arborio rice

2 cups of mushroom broth

1 shallot

200 ml of thick sour cream 18%

clarified butter for frying

salt and pepper to taste

Clean the mushrooms, cut them into pieces, pour in 2.5 cups of water, and bring to a boil for about 15 minutes. Melt 2 tablespoons of clarified butter in a pan, add the rice, and cook over low heat for a few minutes. Then add the diced onion and cook briefly. Strain the mushrooms through a sieve (do not throw away the broth!) and transfer to the pan. Then, pour 2 cups of broth through a fine-mesh sieve into the pan, stir, and cover with a lid. Simmer until the rice has absorbed all the broth, stirring occasionally. Finally, slowly pour in the tempered cream to prevent it from curdling. Simmer briefly. Finally, season with salt and pepper. ENJOY!!!