50 g Butter
100 g Button mushrooms
1 units Carrot
2 units Celery
50 ml Cooking oil
4 units Fillet steaks (180 g each)
2 clove, tsp Garlic
0.5 units Kohlrabi
100 g Oyster mushrooms
150 g Parmesan
0.5 bundle Parsley
300 g Risotto rice
1 sprig Rosemary
2 units Shallots
20 ml Sunflower oil
2 sprig Thyme
1 l Vegetable stock
350 ml White wine
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.
Ingredients
2 units Shallots, 1 units Carrot, 0.5 units Kohlrabi, 2 units Celery, 20 ml Sunflower oil
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.
Ingredients
300 g Risotto rice, 350 ml White wine, 1 l Vegetable stock
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.
Ingredients
150 g Parmesan, 50 g Butter, 100 g Button mushrooms, 100 g Oyster mushrooms, 0.5 bundle Parsley
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.
Ingredients
1 sprig Rosemary, 2 sprig Thyme, 2 clove, tsp Garlic, 4 units Fillet steaks (180 g each), 50 ml Cooking oil
992.5
48.56 g
47.82 g
77.83 g
