Mushroom risotto

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.

Ingredients

2 units Shallots, 1 units Carrot, 0.5 units Kohlrabi, 2 units 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.

Ingredients

300 g Risotto rice, 1 pinch Sea salt, 350 ml White wine, 1 l Vegetable stock

Grate the parmesan and stir it into the risotto along with the butter. Season with salt and pepper to taste.

Ingredients

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.

Ingredients

1 sprig Rosemary, 2 sprig Thyme, 2 clove Garlic, 4 units 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.

Ingredients

0.5 bundle Parsley