Rice pot PURITY MicroWave

a Mushroom risotto 2 servers rice (160 g), 4 servers water (150 ml), 2 tbsp Mascarpone, 40 g dried boletus mushrooms, 1 finely chopped onion, 2 cloves finely chopped garlic, 1 tbsp butter, grated Parmesan, lemon, salt, pepper and fresh herbs to sprinkle (marjoram, parsley leaves) Leave dry boletus mushrooms to soak for 30 minutes in 500 ml water. Place finely chopped onion, garlic and a tablespoon of butter into the vessel, put the lid on and cook for 2 minutes in a microwave oven set to 500W until translucent. Add rinsed rice to the sautéed onion and garlic, pour 4 servers of water from the strained mushrooms over the top, add salt, put the lid on and cook for 2 minutes in a microwave oven set to 700W and then for another approx. 12 minutes at 400W. Cut the soaked mushrooms into smaller pieces, cook briefly and stir into the cooked rice together with Mascarpone, chopped herbs and a little ground pepper. Drizzle the mushroom risotto with lemon juice and sprinkle with Parmesan.