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Risotto with mushrooms and parsley
Recipe
Ingredients
- 4 dl of risotto rice
- 350g of various mushrooms (i.e. Portobello, chanterelles)
- 1 onion
- 1-2 cloves of garlic
- 1L of vegetable stock
- 2 dl of white wine
- 2 table spoons of olive oil
- 1 dl of parsley
- 100g of freshly grinded parmesan cheese
- Salt and pepper
How to do it:
Finely chop the onion and garlic, and slice the mushrooms
Heat up the olive oil in a pan and sauté the onions and garlic for about a minute
Add the risotto rice and cook them for about a minute. Add white wine to the rice and stir well while adding a pinch of salt.
Turn down the heat and pour vegetable stock bit by bit (1 dl at a time) while stirring. The rice must absorb all the vegetable stock or until the rice are tender or al dente. It takes about 20-30 minutes. The consistency must be creamy.
Remove the pan from the heat and add parmesan cheese and stir. Let the rice rest for a couple of minutes.
Roast the mushrooms in some oil for a couple of minutes and mix them with the risotto along with the chopped parsley and plenty of parmesan cheese
Enjoy!
CHEESE-IT PARMESAN MILL
GREY
£ 26.95
HOLD-ON POTHOLDER
GREEN
£ 19.95
COOK-IT Stirrer large
Green
£ 9.95
HERBS Chopper & Chopping board
WOOD
£ 41.95
COOK & SERVE OVENPROOF BOWL
MEDIUM
£ 25.95
LOOP salt & pepper jar
WHITE
£ 19.95
GROW-IT flower pot
GREY
£ 21.95
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