for 4 person

Risotto

20 g	dried morel mushrooms, soaked
1 tbsp	olive oil
2	onions, thinly sliced
1	garlic clove, finely chopped
6	dried tomatoes, finely chopped
300 g	risotto rice
1 ½ dl	white wine
1 ⅕ litre	vegetable bouillon, hot

To assemble

300 g	baby spinach
50 g	grated Sbrinz
100 g	blue cheese (e.g. Roquefort), torn into pieces
	salt and pepper to taste
2 tbsp	red currant jelly

How it's done

Risotto

Cut the morel mushrooms in half, wash well and drain. Heat the oil in a pan. Sauté the onions, garlic, tomatoes and mushrooms. Add the rice and sauté until translucent, stirring continuously. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins.

To assemble

Gradually add the spinach, allow to wilt, then continue to simmer for approx. 5 mins. until the rice is creamy and al dente. Stir in the cheese, season. Serve with the jelly.

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