Mushroom risotto

Peel and chop the shallots, carrot and kohlrabi. Wash the celery and dice it too.

Heat the oil in a large pan. Sauté the vegetables over a medium heat for 5 minutes, stirring occasionally, until slightly soft.

Składniki

2 Sztuka Shallots, 1 Sztuka Carrot, 0,5 Sztuka Kohlrabi, 2 Sztuka Celery, 20 ml Sunflower oil

Add the risotto rice to the pan, season with salt and sauté while stirring until translucent.

Meanwhile, bring the vegetable stock to the boil in another pan.

Add the white wine to the rice in batches, stirring to absorb, then gradually add the hot stock, only when the liquid has been almost completely absorbed.

Repeat until the rice is creamy but still firm to the bite.

Składniki

300 G Risotto rice, 1 Szczypta Sea salt, 350 ml White wine, 1 Litry Vegetable stock

Grate the parmesan and fold into the risotto with the butter. Flavour with salt and pepper.

Składniki

150 G Parmesan, 50 G Butter, 1 Szczypta Salt, 1 Szczypta Pepper (ground)

Clean the mushrooms and fry in a pan without fat until lightly browned, then add to the risotto.

Składniki

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 pan and sear the meat together with the rosemary, thyme and garlic for approx. 3-5 mins. Remove and season with salt and pepper.

Składniki

1 Oddział Rosemary, 2 Oddział Thyme, 2 Palec Garlic, 4 Sztuka Fillet steaks (180 g each), 50 ml Sunflower oil, 1 Szczypta Salt, 1 Szczypta Pepper (ground)

Fold the parsley into the risotto and serve with the beef strips.

Składniki

0,5 Pakiet Parsley