Ingredients:
80g dried porcini mushrooms
200g risotto rice (carnaroli)
500ml chicken stock
100ml white wine
Butter, parmesan, garlic oil
1tbsp. diced vegetables (celery, carrots)
1 diced Roma tomato
Finely cut strips of basil
1 sprig of thyme
1 sprig of laurel

Method:
Lightly sautée the risotto rice, mushrooms and diced vegetables in some garlic oil; top up with 100ml white wine and chicken stock. Simmer for approx. 20 minutes. Add the butter and parmesan and season. Fold in the diced tomato and finely chopped basil shortly before serving. Set out on a plate and garnish with some fried mushrooms and grated parmesan.

Culinary director Thomas Röttele, who was born in 1963 and grew up in Gutach, prefers honest, simple cooking using as many regional products as possible. He completed his training as a chef at Hotel Hirschen in Denzlingen. After working for renowned establishments in Germany, he cooked in Thailand and Egypt, and spoiled passengers with culinary delights aboard the cruise ship “Vistafjord”. Since 2001, he has been the culinary director for all of the hotels at Europa-Park.