John Myers
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Pick Salad with Porcini Mushroom Risotto
The perfect pick salad with porcini mushroom risotto recipe with a picture and simple step-by-step instructions.
Pick salad:
- 250 g Pick salad
- 8 tbsp Olive oil
- 4 tbsp Raspberry vinegar
- 3 Pc. Walnuts
- 1 tsp Mustard
- Salt
- Pepper
- 1 Pc. Pomegranate
- 100 g Bacon cubes
Porcini mushroom risotto:
- 400 g Risotto rice
- 250 ml Sunflower oil
- 2 Pc. Onions
- 500 ml White wine
- 1 l Broth
- 50 g Dried porcini mushrooms
- 100 g Parmesan
- 125 g Butter
- Salt
- Pepper
Pick salad:
- Wash the salad. Chop the walnuts and fry them briefly in the pan. Fry the bacon cubes with the walnuts. Mix the remaining ingredients into a dressing, season with salt and pepper.
- Pour the dressing over the salad, top with pomegranate seeds, diced bacon and walnuts.
Porcini mushroom risotto:
- Heat the sunflower oil, fry the finely diced onions and risotto rice in it. Deglaze with white wine. Gradually add the stock (vegetable or chicken stock) and stir in. Let cook for exactly 15 minutes. Then spread the mixture on a baking sheet and let it cool.
- Soak the porcini mushrooms. Put the cold rice in a saucepan and bring to the boil with the porcini mushrooms, butter and Parmesan. If it gets too firm, add the mushrooms. Season to taste with salt and pepper.
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