50 G Butter
1 kus Carrot
2 kus Celery
4 kus Fillet steaks (180 g each)
2 Pinch Freshly ground pepper
2 Toe Garlic
0,5 kus Kohlrabi
150 G Parmesan
0,5 Svazek Parsley
300 G Risotto rice
1 Pobočka Rosemary
2 Pinch Salt
1 Pinch Sea salt
2 kus Shallots
70 ml Sunflower oil
2 Pobočka Thyme
1 Litry Vegetable stock
350 ml White wine
Peel and dice the shallots, carrot, and kohlrabi. Wash the celery stalk and also cut it into small cubes.
Heat the oil in a large pot. Sauté the prepared vegetables over medium heat, stirring occasionally, for 5 minutes until they are slightly softened.
Složení
2 kus Shallots, 1 kus Carrot, 0,5 kus Kohlrabi, 2 kus Celery, 20 ml Sunflower oil
Add the risotto rice to the pot and season with salt. Sauté while stirring until the rice becomes translucent.
Then pour in half of the white wine, stirring continuously. Once the rice has almost completely absorbed the liquid, gradually add the remaining wine and the hot vegetable stock in small portions. Always wait until the previous liquid has been absorbed before adding more.
Repeat this process until all the stock has been used and the rice is creamy but still al dente.
Složení
300 G Risotto rice, 1 Pinch Sea salt, 350 ml White wine, 1 Litry Vegetable stock
Grate the parmesan and stir it into the risotto along with the butter. Season with salt and pepper to taste.
Složení
150 G Parmesan, 50 G Butter, 1 Pinch Salt, 1 Pinch Freshly ground pepper
Wash and dry the herbs, peel and crush the garlic.
Cut the steaks into slightly thicker strips. Heat the oil in a pan and sear the meat together with rosemary, thyme, and garlic over high heat for about 3–5 minutes. Remove from the pan and season with salt and pepper.
Složení
1 Pobočka Rosemary, 2 Pobočka Thyme, 2 Toe Garlic, 4 kus Fillet steaks (180 g each), 50 ml Sunflower oil, 1 Pinch Salt, 1 Pinch Freshly ground pepper
Wash the parsley, pat it dry, and chop it finely. Then fold the parsley into the risotto and serve with the strips of beef.
Složení
0,5 Svazek Parsley
983
46.73 G
47.72 G
77.30 G
