Rizotto for 4 person by
Ingredients
500 g mushroom
2 pcs onions
2 pcs carrots
3 pcs garlic
50-70 g butter
some parmesan cheese
30 dkg rice
1,5 dl white wine
~1 l chicken broth (or 2 pc Bouillon cube)
thyme
salt
Instructions
Check the white wine before cooking with one glass per chef. ;)
Prepare and cut the vegetables. Fry the mushroom on butter, salt it. When it softens add thyme and garlic. Fry it together till the mushroom burns a bit.
Prepare the broth or put the Bouillon cube in hot water.
On butter soften the onion, a bit later the carrot, salt it. Add rice and wine. When the wine is boiled off, add the broth, only 1 ladle at a time, boil it off.
Stir it continuously, around 20 minutes. Grate the parmesan. When the rice is ready add parmesan and some butter. Mix it with the fried mushroom.
Prepare and cut the vegetables. Fry the mushroom on butter, salt it. When it softens add thyme and garlic. Fry it together till the mushroom burns a bit.
Prepare the broth or put the Bouillon cube in hot water.
On butter soften the onion, a bit later the carrot, salt it. Add rice and wine. When the wine is boiled off, add the broth, only 1 ladle at a time, boil it off.
Stir it continuously, around 20 minutes. Grate the parmesan. When the rice is ready add parmesan and some butter. Mix it with the fried mushroom.
Servings: 4