John Myers
Ingredients for 3 servings:
- 250 g risotto rice
- 1 onion(s)
- butter
- 100 ml white wine
- 600 ml broth, hot
- 1 large pear(s)
- 150 g king oyster mushrooms
- 100 g goat cheese from the roll
- Sesame, roasted
- salt and pepper
- Thyme, fresh
- nutmeg
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
Quick and easy – ideal for after work!
Prepare the hot broth. Sauté the risotto rice with the diced onion in plenty of butter until the rice is slightly translucent. Deglaze with the white wine and wait until all the liquid has been absorbed by the rice. Now add a little more of the broth at a time and wait until the liquid has been absorbed. After the second addition, add the sliced king oyster mushrooms and the diced pear and continue cooking. When the rice slowly reaches the desired degree of tenderness—just taste it every now and then; you may not need all of the broth—fold in the diced goat cheese and let it melt. This works best when there is still some liquid left. Finally, stir in the toasted sesame seeds to taste, and season with salt (maybe not necessary due to the broth), pepper, a little nutmeg, and fresh thyme. Enjoy!
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