150 G Parmesan
4 stykk beef tenderloin (180 g each)
50 G butter
100 G button mushrooms
1 stykk carrot
2 stykk celery
2 Tå garlic
2 Klype ground pepper
0.5 stykk kohlrabi
100 G oyster mushrooms
0.5 Pakke parsley
300 G risotto rice
1 Gren rosemary
2 Klype salt
1 Klype sea salt
2 stykk shallots
70 ml sunflower oil
2 Gren thyme
1 Liter vegetable stock
350 ml white wine
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 stykk shallots, 1 stykk carrot, 0,5 stykk kohlrabi, 2 stykk celery, 20 ml sunflower oil
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 Klype sea salt, 350 ml white wine, 1 Liter vegetable stock
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 Klype salt, 1 Klype ground pepper
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
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 stykk beef tenderloin (180 g each), 50 ml sunflower oil, 1 Klype salt, 1 Klype ground pepper
Stir the parsley into the risotto and serve with the beef strips.
Ingredienser
0,5 Pakke parsley
994
48.62 G
47.84 G
78.09 G
