50 G Butter
100 G Button mushrooms
1 Kos Carrot
2 Kos Celery
4 Kos Fillet steaks (180 g each)
2 Prsti na nogah Garlic
0,5 Kos Kohlrabi
100 G Oyster mushrooms
150 G Parmesan
0,5 Paket Parsley
2 Pinch Pepper (ground)
300 G Risotto rice
1 Podružnica Rosemary
2 Pinch Salt
1 Pinch Sea salt
2 Kos Shallots
70 ml Sunflower oil
2 Podružnica Thyme
1 Litri 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.
Sestavine
2 Kos Shallots, 1 Kos Carrot, 0,5 Kos Kohlrabi, 2 Kos 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.
Sestavine
300 G Risotto rice, 1 Pinch Sea salt, 350 ml White wine, 1 Litri Vegetable stock
Grate the parmesan and fold into the risotto with the butter. Flavour with salt and pepper.
Sestavine
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.
Sestavine
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.
Sestavine
1 Podružnica Rosemary, 2 Podružnica Thyme, 2 Prsti na nogah Garlic, 4 Kos 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.
Sestavine
0,5 Paket Parsley
994
48.62 G
47.84 G
78.09 G
