Vegetable risotto

Start by cooking some water for the vegetable broth and put a large cooking pan with a thick bottom on your stove. Chop the onion and add a dash of the olive oil in your pan. Weigh your rice to get the right amount.

Chop the wild mushrooms into thin slices. Wash the zucchini and cut it into thin slices as well. Heat up your stove, once the oil is hot you can add the onion. Fritter the onion for 2 min before adding the mushrooms and the zucchini. Let the mushrooms and zucchini bake for about 5 minutes before adding the rice.

After you’ve added the rice, stir everything well until the rice is glazy from the oil. Let them bake for another minute. Add the wine, your pan should be really hot, so that the wine is cooking immediately. Make sure that you keep stirring. Once the wine is evaporated you can start adding the bouillon. Add the bouillon in separated batches, approx.. 100-200 ml at a time. You need to stir very regularly so that the rice is not sticking to the bottom of the pan.

Cut the olives in half and add them to the risotto.

The risotto is ready once it’s a creamy substance without any hard pieces. You can taste a bit to make sure that the rice is ready. But you can also judge the rice by its color, the rice is bright white at the moment you start but it gets a friendlier and softer color once it’s ready. If you added all the bouillon but you’re not sure if the rice is ready you can always add some extra water, do be careful so that you won’t add too much, the rice needs to remain sticky.