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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 ground pepper; 100 G button mushrooms; 100 G oyster mushrooms; 1 Gren rosemary; 2 Gren thyme; 2 Tå garlic; 4 styk beef tenderloin (180 g each); 50 ml sunflower oil; 1 Knibe salt; 1 Knibe ground pepper; 0.5 Pakke parsley

with beef strips

45min

medium

Ingredienser

4 Portioner

150 G Parmesan
4 styk beef tenderloin (180 g each)
50 G butter
100 G button mushrooms
1 styk carrot
2 styk celery
2 Tå garlic
2 Knibe ground pepper
0.5 styk kohlrabi
100 G oyster mushrooms
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

celeriac, sulphur dioxide/sulphites, milk

alcohol, lactose, histamine

Forberedelse

Sauté the vegetables
Peel and dice the shallots, carrot and kohlrabi. Wash and dice the celery.
Heat the oil in a large pan. Sauté the vegetables over a medium heat for 5 minutes, stirring occasionally, until slightly soft.
Ingredienser
2 styk shallots, 1 styk carrot, 0,5 styk kohlrabi, 2 styk celery, 20 ml sunflower oil

Make the risotto
Add the risotto rice to the pan, season with salt and sauté until translucent, stirring constantly.
Meanwhile, bring the vegetable stock to the boil in another pan.
Add the white wine to the rice in batches, stirring to absorb. Once the wine has almost been completely absorbed, gradually add the hot stock.
Repeat until 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 fold into the risotto with the butter. Season with salt and pepper to taste.
Ingredienser
150 G Parmesan, 50 G butter, 1 Knibe salt, 1 Knibe ground pepper

Add the mushrooms
Clean the mushrooms and then sear them in an unoiled frying pan until lightly browned, then add them to the risotto.
Ingredienser
100 G button mushrooms, 100 G oyster mushrooms

Prepare the beef strips
Wash the herbs and shake dry. Peel and crush the garlic.
Cut the steaks into slightly thicker strips. Heat the oil in a frying pan and sear the meat together with the rosemary, thyme and garlic for about 3 to 5 minutes. Remove from the pan and season with salt and pepper.
Ingredienser
1 Gren rosemary, 2 Gren thyme, 2 Tå garlic, 4 styk beef tenderloin (180 g each), 50 ml sunflower oil, 1 Knibe salt, 1 Knibe ground pepper