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25 g dried porcine
1 onion
30 g butter
350 g risotto rice
300 ml white wine, dry
salt
1/4 l vegetable broth
2 tomaotes
majoram
pepper
0

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Soak porcini in 1/2 l tepid water for about half hour. Finely cut onions and porcini. Don't pour soak water away.
Heat oil in a pan and sweat onions. Add rice and wait until lucent. Add wine, soak water, porcini and some salt, cover and simmer for about 15-20 minutes. Don't forget to stir now and then and pour in vegetable broth little by little.
Dice tomatoes into small cubes and add to the rice together with majoram five minutes before it is cooked. Season with salt and pepper and garnish with majoram.