for 4 person

To soften the mushrooms

30 g	dried porcini mushrooms
2 dl	water

Risotto

2 tbsp	olive oil
350 g	mixed mushrooms, cut into pieces
¼ tsp	salt
1	onion, cut into strips
2	garlic cloves, sliced
200 g	celeriac, cut into cubes
150 g	hulled pearl barley
1 dl	white wine
1 litre	porcini stock
1	bay leaf
200 g	sour single cream
	salt and pepper to taste

Sage topping

2 bunch	sage, roughly chopped
1 dl	olive oil
1	organic lemon, use grated zest only
¾ tsp	sea salt
1 tsp	pepper

How it's done

To soften the mushrooms

Place the mushrooms in a bowl, cover with the water and leave to soak for approx. 15 mins. Drain the mushrooms, retaining the mushroom water.

Risotto

Heat the oil in a frying pan. Fry the mixed mushrooms for approx. 3 mins. per batch, remove from the pan, season with salt. Reduce the heat. Sauté the onion and garlic for approx. 3 mins. Add the celeriac and barley, sauté for approx. 3 mins. Pour in the wine and reduce almost completely. Pour in the stock and reserved mushroom water, bring to the boil. Add the drained mushrooms and bay leaf, cover and simmer for approx. 30 mins. Remove the lid and continue to cook for approx. 30 mins. Stir in the sour single cream, simmer for approx. 5 mins., season.

Sage topping

Puree the sage with the oil, mix in the lemon zest, season. Drizzle on top of the risotto.

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