recipe for 2 people

587 kcal/ 1 person

duration

45 minutes

ingredients

190 g rice,

1-2 tsp olive oil,

300 g fresh champignon mushrooms,

½ onion,

½ clove of garlic,

⅔ tsp thymian,

2 pinches of oregano,

1 pinch of rosmarin,

1 tsp honey,

½ tbsp cider vinegar,

2 tsp parsley,

½ soup cube (5 g),

5-10 g butter,

1-2 tbsp grated parmesan,

salt/pepper,

circa 700 ml water

how you make it:

stove plate on ↑6/6, warm olive oil (→olive oil), stove plate on ↓4/6

sauté onions (→onion)

stove plate on ↓2/6

sauté garlic (→garlic)

deglaze with water/vinegar and stir

add sugar/salt/pepper/all spices and stir

simmer for 1-2 minutes with lid on, before you add minced mushroom stems

important: sauce must simmer permanently, so that it becomes a perfect risotto

add rice and stir

fill up step by step with water, so that the ingrediants are almost covered by it and stir again and again

after ⅔ of cooking time add soup cube

then sauté in another pan the quartered mushroom caps, until that the surface gets brown and before they begin loosing fluid

spice them with salt/pepper and remove them from stove plate

add them to the risotto and stir

when you have used circa 700 ml water, test rice, it should be fluffy/crispy and not tender to serve it (otherwise add water as necessary!)

at last there should be a little rest of creamy sauce at the bottom of the saucepan

add butter and parsley

stove plate on ↓0/0, remove from stove plate and stir a last time

serve it with parmesan

enjoy your meal and happy cooking by following this recipe!