Scale
Ingredients
- 20 g Parmesan
- 1 onion
- 1 garlic clove
- 35 g olive oil
- 250 g risotto rice
- 100 g dry white wine
- 450 g warm vegetable stock
- 400 g brown mushrooms (quartered)
- 1 heaped tsp frozen parsley
Method
Step 1
Ingredients for this step
- 20 g Parmesan
Put the Parmesan in the mixing bowl and grate for 10 sec / speed 10. Transfer to a separate bowl.
Step 2
Ingredients for this step
- 1 onion
- 1 garlic clove
Rinse the mixing bowl, then put the onion and garlic in the mixing bowl and chop for 3 sec / speed 5.
Step 3
Ingredients for this step
- 35 g olive oil
Add the olive oil and sauté for 3 min / 100°C / speed 1.
Step 4
Ingredients for this step
- 250 g risotto rice
Add the risotto rice and sauté for 3 min / 100°C / reverse / speed 1.
Step 5
Ingredients for this step
- 100 g dry white wine
Deglaze with the white wine and stir for 5 sec / reverse / speed 2.
Step 6
Ingredients for this step
- 450 g warm vegetable stock
- 400 g brown mushrooms (quartered)
- 1 heaped tsp frozen parsley
Add the warm vegetable stock, mushrooms and parsley. Cook for 18 min / 100°C / reverse / speed 0 without the measuring cup.
Step 7
Ingredients for this step
No additional ingredients
Stir in the grated Parmesan and serve the risotto immediately. Offer extra fresh Parmesan if desired.
Source / inspiration: www.rezeptwelt.de