A delicious mushroom dish for any occasion!
Kidneys clean, soak, dice.
Wash the mushrooms with cold water and soak in the water for 25 minutes.
Peel onions and garlic, cut into cubes or press through.
Clean carrots and leek, rinse and cut into slices or rings.
Sauté onions and garlic in fat (1) until soft, add long-grain rice, carrots and leek, sauté.
Pour clear soup, wine and mushrooms with the soaking liquid and swell for 15 to 20 minutes at low temperature.
Fry the kidneys in the remaining fat (2), season with salt and pepper and add to the risotto form the last 3 to 5 min.
Serve sprinkled with parsley.
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