150 g Parmesan
4 units beef tenderloin (180 g each)
50 g butter
100 g button mushrooms
1 units carrot
2 units celery
2 clove garlic
2 pinch ground pepper
0.5 units kohlrabi
100 g oyster mushrooms
0.5 bundle parsley
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 dice the shallots, carrot and kohlrabi. Wash and dice the celery.
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 until translucent, stirring constantly.
Meanwhile, bring the vegetable stock to the boil in another pan.
Add the white wine to the rice in batches, stirring to absorb. Once the wine has almost been completely absorbed, gradually add the hot stock.
Repeat until the rice is creamy but still al dente.
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. Season with salt and pepper to taste.
Ingredients
150 g Parmesan, 50 g butter, 1 pinch salt, 1 pinch ground pepper
Clean the mushrooms and then sear them in an unoiled frying pan until lightly browned, then add them 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 frying pan and sear the meat together with the rosemary, thyme and garlic for about 3 to 5 minutes. Remove from the pan and season with salt and pepper.
Ingredients
1 sprig rosemary, 2 sprig thyme, 2 clove garlic, 4 units beef tenderloin (180 g each), 50 ml sunflower oil, 1 pinch salt, 1 pinch ground pepper
Stir 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
