50 G Butter
100 G Button mushrooms
1 Stycken Carrot
2 Stycken Celery
4 Stycken Fillet steaks (180 g each)
2 Tå Garlic
0,5 Stycken Kohlrabi
100 G Oyster mushrooms
150 G Parmesan
0,5 Paket Parsley
2 Nypa Pepper (ground)
300 G Risotto rice
1 Gren Rosemary
2 Nypa Salt
1 Nypa Sea salt
2 Stycken Shallots
70 ml Sunflower oil
2 Gren Thyme
1 liter Vegetable stock
350 ml White wine
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.
Ingredienser
2 Stycken Shallots, 1 Stycken Carrot, 0,5 Stycken Kohlrabi, 2 Stycken 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.
Ingredienser
300 G Risotto rice, 1 Nypa Sea salt, 350 ml White wine, 1 liter Vegetable stock
Grate the parmesan and fold into the risotto with the butter. Flavour with salt and pepper.
Ingredienser
150 G Parmesan, 50 G Butter, 1 Nypa Salt, 1 Nypa Pepper (ground)
Clean the mushrooms and fry in a pan without fat until lightly browned, then add 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 pan and sear the meat together with the rosemary, thyme and garlic for approx. 3-5 mins. Remove and season with salt and pepper.
Ingredienser
1 Gren Rosemary, 2 Gren Thyme, 2 Tå Garlic, 4 Stycken Fillet steaks (180 g each), 50 ml Sunflower oil, 1 Nypa Salt, 1 Nypa Pepper (ground)
Fold the parsley into the risotto and serve with the beef strips.
Ingredienser
0,5 Paket Parsley
994
48.62 G
47.84 G
78.09 G
