Ingrediënten
MUSHROOM MIXTURE
RISOTTO
Shop ingredients:
Stappenplan
Heat 20 ml olive oil in a skillet over medium heat. Add the chopped yellow onion and sauté for 2-3 minutes. Then, add the sliced mushrooms and chopped parsley. Stir-fry for 5-6 minutes. Remove the mushroom mixture from the pan and set it aside.
Pour the hot water into a deep bowl and add the beef stock cube. Stir until the cube dissolves.
Next, heat 30 ml olive oil in the same skillet over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes. Add the risotto rice, garlic powder, black pepper, and onion powder. Stir well. Add a ladle of hot bouillon to the risotto and stir well. Repeat this process: as soon as the bouillon is almost absorbed, add a new ladle. Continue stirring and adding bouillon for 15-18 minutes, until the rice is creamy and nearly cooked.
Add the mushroom mixture to the risotto and mix well. Then, add the Parmesan cheese and butter, stirring until melted and the risotto has a creamy texture.
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