150 G Parmesan
4 Kos beef tenderloin (180 g each)
50 G butter
100 G button mushrooms
1 Kos carrot
2 Kos celery
2 Prsti na nogah garlic
2 Pinch ground pepper
0.5 Kos kohlrabi
100 G oyster mushrooms
0.5 Paket parsley
300 G risotto rice
1 Podružnica rosemary
2 Pinch salt
1 Pinch sea salt
2 Kos shallots
70 ml sunflower oil
2 Podružnica thyme
1 Litri 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.
Sestavine
2 Kos shallots, 1 Kos carrot, 0,5 Kos kohlrabi, 2 Kos 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.
Sestavine
300 G risotto rice, 1 Pinch sea salt, 350 ml white wine, 1 Litri vegetable stock
Grate the Parmesan and fold into the risotto with the butter. Season with salt and pepper to taste.
Sestavine
150 G Parmesan, 50 G butter, 1 Pinch salt, 1 Pinch ground pepper
Clean the mushrooms and then sear them in an unoiled frying pan until lightly browned, then add them to the risotto.
Sestavine
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.
Sestavine
1 Podružnica rosemary, 2 Podružnica thyme, 2 Prsti na nogah garlic, 4 Kos beef tenderloin (180 g each), 50 ml sunflower oil, 1 Pinch salt, 1 Pinch ground pepper
Stir the parsley into the risotto and serve with the beef strips.
Sestavine
0,5 Paket parsley
994
48.62 G
47.84 G
78.09 G
