50 g Butter
100 g Button mushrooms
1 units Carrot
2 units Celery
4 units Fillet steaks (180 g each)
2 clove Garlic
0.5 units Kohlrabi
100 g Oyster mushrooms
150 g Parmesan
0.5 bundle Parsley
2 pinch Pepper (ground)
300 g Risotto rice
1 sprig Rosemary
2 pinch Salt
1 pinch Sea salt
2 units Shallots
70 ml Sunflower oil
2 sprig Thyme
1 l 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.
Ingredients
2 units Shallots, 1 units Carrot, 0.5 units Kohlrabi, 2 units 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.
Ingredients
300 g Risotto rice, 1 pinch Sea salt, 350 ml White wine, 1 l Vegetable stock
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)
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
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 units Fillet steaks (180 g each), 50 ml Sunflower oil, 1 pinch Salt, 1 pinch Pepper (ground)
Fold the parsley into the risotto and serve with the beef strips.
Ingredients
0.5 bundle Parsley
994
48.62 g
47.84 g
78.09 g
