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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; 350 ml White wine; 1 Liter Vegetable stock; 150 G Parmesan; 50 G Butter; 100 G Button mushrooms; 100 G Oyster mushrooms; 0.5 Pakke Parsley; 1 Gren Rosemary; 2 Gren Thyme; 2 Tå Garlic; 4 styk Fillet steaks (180 g each); 50 ml Cooking oil

with beef strips

45min

Medium

Ingredienser

4 Portioner

50 G Butter
100 G Button mushrooms
1 styk Carrot
2 styk Celery
50 ml Cooking oil
4 styk Fillet steaks (180 g each)
2 Tå Garlic
0,5 styk Kohlrabi
100 G Oyster mushrooms
150 G Parmesan
0,5 Pakke Parsley
300 G Risotto rice
1 Gren Rosemary
2 styk Shallots
20 ml Sunflower oil
2 Gren Thyme
1 Liter Vegetable stock
350 ml White wine

European, Italian

Rice dishes

Celery, Sulphur dioxide/sulphites, Milk

Alcohol, Lactose, Histamine

Grater

Forberedelse

Sweat the vegetables
Peel and dice the shallots, carrot and half kohlrabi. Wash, trim and finely dice the celery. Pour the oil into a pan and sauté the vegetables over a medium heat until translucent.
Ingredienser
2 styk Shallots, 1 styk Carrot, 0,5 styk Kohlrabi, 2 styk Celery, 20 ml Sunflower oil

Make the parsnip risotto
Add the risotto rice to the vegetables and season with salt. When the rice becomes translucent, deglaze with half the wine. Continually stir the rice during this stage. Only add more wine once the liquid has been largely absorbed. Gradually add the vegetable stock to the rice in the same way. Keep adding more stock until all the liquid has been used up.
Ingredienser
300 G Risotto rice, 350 ml White wine, 1 Liter Vegetable stock

Add mushrooms
Grate the Parmesan and stir it into the risotto with the butter. Season with salt and pepper. Trim and finely chop the mushrooms then sear them in a non-oiled frying pan and add them to the risotto. Wash the parsley, shake it dry and finely chop it.
Ingredienser
150 G Parmesan, 50 G Butter, 100 G Button mushrooms, 100 G Oyster mushrooms, 0,5 Pakke Parsley

Beef strips
Wash the herbs and shake them dry. Crush the garlic. Cut the steaks into thickish strips. Heat the oil in a frying pan and sear the meat together with the rosemary, thyme and garlic for about 3–5 minutes. Remove and season with salt and pepper. Stir the parsley into the risotto and serve with the beef strips.
Ingredienser
1 Gren Rosemary, 2 Gren Thyme, 2 Tå Garlic, 4 styk Fillet steaks (180 g each), 50 ml Cooking oil