Prepare stock by adding bay leaf, wine, Vegeta Natur, and juniper berries to boiling water.
Cook for 2-3 minutes.
Briefly fry sliced leek and celery stalks on melted butter.
Add all mushrooms, cut into quarters.
Sautee mushrooms with vegetables about 5 minutes, then add rice, add a little stock and sautee about 15-20 minutes, regularly adding stock.
Sprinkle risotto with chopped parsley and grated parmesan cheese and serve.
The stock is very important for making risotto. This stock is very simple to prepare and can be used in a variety of ways, not only for all risottos (meat, fish, vegetable), but for all dishes that require liquid to be added during cooking.