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Mushroom risotto

with beef strips

    45min.

    Medium

Ingredients

4 Servings
  • 50 g Butter

  • 100 g Button mushrooms

  • 1 piece Carrot

  • 2 piece Celery

  • 4 piece Fillet steaks (180 g each)

  • 2 clove Garlic

  • 0.5 piece Kohlrabi

  • 100 g Oyster mushrooms

  • 150 g Parmesan

  • 0.5 bunch Parsley

  • 2 pinch Pepper (ground)

  • 300 g Risotto rice

  • 1 sprig Rosemary

  • 2 pinch Salt

  • 1 pinch Sea salt

  • 2 piece Shallots

  • 70 ml Sunflower oil

  • 2 sprig Thyme

  • 1 l Vegetable stock

  • 350 ml White wine

    European, Italian

    Rice dishes, Beef

    Celeriac, Sulphur dioxide/sulphites, Milk

    Alcohol, Lactose, Histamine

Method

  • Sweat the vegetables

    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.

  • Ingredients

  • 2 piece Shallots, 1 piece Carrot, 0.5 piece Kohlrabi, 2 piece Celery, 20 ml Sunflower oil

  • Make the risotto

    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.

  • Ingredients

  • 300 g Risotto rice, 1 pinch Sea salt, 350 ml White wine, 1 l Vegetable stock

  • Refine risotto

    Grate the parmesan and fold into the risotto with the butter. Flavour with salt and pepper.

  • Ingredients

  • 150 g Parmesan, 50 g Butter, 1 pinch Salt, 1 pinch Pepper (ground)

  • Add mushrooms

    Clean the mushrooms and fry in a pan without fat until lightly browned, then add to the risotto.

  • Ingredients

  • 100 g Button mushrooms, 100 g Oyster mushrooms

  • Prepare the beef strips

    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.

  • Ingredients

  • 1 sprig Rosemary, 2 sprig Thyme, 2 clove Garlic, 4 piece Fillet steaks (180 g each), 50 ml Sunflower oil, 1 pinch Salt, 1 pinch Pepper (ground)

  • Finishing touches

    Fold the parsley into the risotto and serve with the beef strips.

  • Ingredients

  • 0.5 bunch Parsley

Nutritional value per portion:

kcal

994

Protein

48.62 g

Fat

47.84 g

Carbohydrates

78.09 g

AuthorBORA
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