Recipes
Mushroom risotto
The flavour of three kinds of mushrooms, celery stalk and a spicy stock give this risotto that something special. Quick and easy to prepare, this is a real taste temptation.
| Preparation time | 35 min |
|---|---|
| Demanding |  |
| Energetic value | 359 kcal / 1501 kJ |
Ingredients
 | 4 |
|---|---|
| 200 g | leeks |
| 50 g | butter |
| 100 g | celery stalks |
| 300 g | oyster mushrooms |
| 300 g | buttom mushrooms |
| 100 g | shiitaki mushrooms |
| 200 g | rice |
| For the stock: | |
| Bay leaves | |
| 2-3 | juniper berries |
| 50 ml | wine |
| 1 tablespooon | Vegeta piquant |
| 450 ml | water |
| 1 tablespoon | chopped parsley |
| grated parmesan cheese | |
Preparation
- Prepare stock by adding bay leaf, wine, Vegeta piquant, and juniper berries to boiling water.
- Cook for 2-3 minutes.
- Briefly fry sliced leek and celery stalks on melted butter.
- Add all mushrooms, cut into quarters.
- Sautee mushrooms with vegetables about 5 minutes, then add rice, add a little stock and sautee about 15-20 minutes, regularly adding stock.
Serving
Sprinkle risotto with chopped parsley and grated parmesan cheese and serve.
Advice
The stock is very important for making risotto. This stock is very simple to prepare and can be used in a variety of ways, not only for all risottos (meat, fish, vegetable), but for all dishes that require liquid to be added during cooking.
