John Myers
Contents
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Ingredients
- 1 Onion
- 300 g Ceps, or other mushrooms such as chestnut mushrooms, honey mushrooms, etc. but no mushrooms
- 1 Clove of garlic
- 1 bunch Parsely
- 60 g Butter
- 300 g Risotto rice
- 1 cup White wine cabinet (dry)
- 1 L Meatsoup
- 2 tbsp Olive oil
- Black pepper from the mill
- Salt
- 3 tbsp Freshly grated Parmesan
Instructions
- Peel and finely chop the onion. Clean the mushrooms, rinse, pat dry and cut a small piece. Peel and finely chop the clove of garlic. Wash the parsley, pat dry and chop finely.
- Heat half of the butter in a large saucepan and briefly fry the onion in it over low heat. Add the rice and stir until the grains are translucent, then add the wine. As soon as it has evaporated, pour 2 cups of boiling stock. Let it cook without a lid over medium heat. Gradually add the stock until the risotto is cooked through. Stir the risotto constantly.
- Then heat the oil in a pan and fry the mushrooms and garlic over high heat until the liquid has evaporated. Season with salt and freshly grated pepper. As soon as the risotto is just about done, mix the mushrooms with the parsley into the rice and let it cook for a moment. Season the finished risotto to taste. Mix in the remaining butter and cheese lightly and serve immediately.
Nutrition
Serving: 100gCalories: 99kcalCarbohydrates: 0.4gProtein: 2.1gFat: 9.3g
