Mushroom risotto

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.

Składniki

2 Sztuka shallots, 1 Sztuka carrot, 0,5 Sztuka kohlrabi, 2 Sztuka 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.

Składniki

300 G risotto rice, 1 Szczypta sea salt, 350 ml white wine, 1 Litry vegetable stock

Grate the Parmesan and fold into the risotto with the butter. Season with salt and pepper to taste.

Składniki

150 G Parmesan, 50 G butter, 1 Szczypta salt, 1 Szczypta ground pepper

Clean the mushrooms and then sear them in an unoiled frying pan until lightly browned, then add them to the risotto.

Składniki

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.

Składniki

1 Oddział rosemary, 2 Oddział thyme, 2 Palec garlic, 4 Sztuka beef tenderloin (180 g each), 50 ml sunflower oil, 1 Szczypta salt, 1 Szczypta ground pepper

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

Składniki

0,5 Pakiet parsley