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Mushroom risotto

with beef strips

    45min

    medium

Ingredientes

4 Porções
  • 150 G Parmesan

  • 4 Unidade beef tenderloin (180 g each)

  • 50 G butter

  • 100 G button mushrooms

  • 1 Unidade carrot

  • 2 Unidade celery

  • 2 Dedo do pé garlic

  • 2 Beliscar ground pepper

  • 0.5 Unidade kohlrabi

  • 100 G oyster mushrooms

  • 0.5 Pacote parsley

  • 300 G risotto rice

  • 1 Ramo rosemary

  • 2 Beliscar salt

  • 1 Beliscar sea salt

  • 2 Unidade shallots

  • 70 ml sunflower oil

  • 2 Ramo thyme

  • 1 Litros vegetable stock

  • 350 ml white wine

    European, Italian

    Rice dishes, beef

    celeriac, sulphur dioxide/sulphites, milk

    alcohol, lactose, histamine

Preparação

  • 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.

  • Ingredientes

  • 2 Unidade shallots, 1 Unidade carrot, 0,5 Unidade kohlrabi, 2 Unidade 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.

  • Ingredientes

  • 300 G risotto rice, 1 Beliscar sea salt, 350 ml white wine, 1 Litros vegetable stock

  • Refine the risotto

    Grate the Parmesan and fold into the risotto with the butter. Season with salt and pepper to taste.

  • Ingredientes

  • 150 G Parmesan, 50 G butter, 1 Beliscar salt, 1 Beliscar 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.

  • Ingredientes

  • 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.

  • Ingredientes

  • 1 Ramo rosemary, 2 Ramo thyme, 2 Dedo do pé garlic, 4 Unidade beef tenderloin (180 g each), 50 ml sunflower oil, 1 Beliscar salt, 1 Beliscar ground pepper

  • Finishing touches

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

  • Ingredientes

  • 0,5 Pacote parsley

Valor nutricional por porção

kcal

994

Proteína

48.62 G

Óleo/gordura

47.84 G

Hidratos de carbono

78.09 G

AutorBORA
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