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Mushroom risotto

Name: Mushroom risotto
Yield: 4
Cuisine: European, Italian
Ingredients: 2 styk Shallots; 1 styk Carrot; 0.5 styk Kohlrabi; 2 styk Celery; 20 ml Sunflower oil; 300 G Risotto rice; 1 Knibe Sea salt; 350 ml White wine; 1 Liter Vegetable stock; 150 G Parmesan; 50 G Butter; 1 Knibe Salt; 1 Knibe Freshly ground pepper; 1 Gren Rosemary; 2 Gren Thyme; 2 Tå Garlic; 4 styk Fillet steaks (180 g each); 50 ml Sunflower oil; 1 Knibe Salt; 1 Knibe Freshly ground pepper; 0.5 Pakke Parsley

with beef strips

45min

Medium

Ingredienser

4 Portioner

50 G Butter
1 styk Carrot
2 styk Celery
4 styk Fillet steaks (180 g each)
2 Knibe Freshly ground pepper
2 Tå Garlic
0,5 styk Kohlrabi
150 G Parmesan
0,5 Pakke Parsley
300 G Risotto rice
1 Gren Rosemary
2 Knibe Salt
1 Knibe Sea salt
2 styk Shallots
70 ml Sunflower oil
2 Gren Thyme
1 Liter Vegetable stock
350 ml White wine

European, Italian

Rice dishes, Beef

Celery, Sulphur dioxide/sulphites, Milk

Alcohol, Lactose, Histamine

Forberedelse

Sweat the vegetables
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.
Ingredienser
2 styk Shallots, 1 styk Carrot, 0,5 styk Kohlrabi, 2 styk Celery, 20 ml Sunflower oil

Prepare the risotto
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.
Ingredienser
300 G Risotto rice, 1 Knibe Sea salt, 350 ml White wine, 1 Liter Vegetable stock

Refine the risotto
Grate the parmesan and stir it into the risotto along with the butter. Season with salt and pepper to taste.
Ingredienser
150 G Parmesan, 50 G Butter, 1 Knibe Salt, 1 Knibe Freshly ground pepper

Prepare beef strips
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.
Ingredienser
1 Gren Rosemary, 2 Gren Thyme, 2 Tå Garlic, 4 styk Fillet steaks (180 g each), 50 ml Sunflower oil, 1 Knibe Salt, 1 Knibe Freshly ground pepper

Finish
Wash the parsley, pat it dry, and chop it finely. Then fold the parsley into the risotto and serve with the strips of beef.
Ingredienser
0,5 Pakke Parsley