for 4 person

To make the risotto

1 tbsp	olive oil
1	onion, finely chopped
400 g	carrots, coarsely grated
250 g	risotto rice
1 dl	white wine
6 dl	vegetable bouillon, hot
50 g	grated Sbrinz

Mushroom ragout

12 slice	bacon (approx. 150 g)
500 g	mushrooms, quartered
1 dl	white wine
125 g	cream cheese with herbs (e.g. Cointreau)
½ tsp	salt
a little	pepper
1 bunch	flat-leaf parsley, finely chopped

How it's done

To make the risotto

Heat the oil in a pan. Sauté the onion and carrots. Add the rice, sauté while stirring until the rice is translucent. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente, stir in the cheese.

Mushroom ragout

Without adding any oil, fry the bacon in a wide-bottomed frying pan for approx. 2 mins. until crispy. Remove from the pan, add the mushrooms to the same pan and fry for approx. 2 mins. Pour in the wine, add the cream cheese, simmer for approx. 4 mins. and season. Sprinkle with parsley.

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