Cheese cakes with mushroom risotto

Name: Cheese cakes with mushroom risotto
Yield: 1
Ingredients: 350 g Mushrooms; 2 Onions; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Vegetable broth (instant); 250 g Risotto rice; 1/8 l dry white wine; 1 glass (400 ml) Forest mushroom fund; 50 g Raclette (piece); 50 g dried tomatoes; 600 g mixed mince; 1 Egg; 4 TABLESPOONS Breadcrumbs; 1 TEASPOON Mustard; 50 g Parmesan; 3-4 Stem(s) Oregano; 1 TABLESPOON Butter

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

350 g Mushrooms
2 Onions
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Vegetable broth (instant)
250 g Risotto rice
1/8 l dry white wine
1 glass (400 ml) Forest mushroom fund
50 g Raclette (piece)
50 g dried tomatoes
600 g mixed mince
1 Egg
4 TABLESPOONS Breadcrumbs
1 TEASPOON Mustard
50 g Parmesan
3-4 Stem(s) Oregano
1 TABLESPOON Butter

Directions

1
##Mushrooms## Clean, wash if necessary and cut in half. Peel and chop onions. Heat 1-2 tablespoons of oil in a pot. Fry the mushrooms for about 5 minutes, turning them until golden brown. Season with salt and pepper.
2
Bring 1/2 l water with broth to the boil. Sauté half ##onions## in frying fat. Add rice and fry briefly. Add wine and simmer until all liquid is absorbed.
3
Add so much hot broth and stock until the rice is covered and keep adding broth as soon as it is absorbed. Simmer for a total of 25-30 minutes.
4
In the meantime, cut the cheese into 8 cubes for the meatballs. ##Finely dice the tomatoes. Knead minced meat, remaining onions, tomatoes, egg, breadcrumbs and mustard. Season with salt and pepper. Form 8 meatballs from the minced meat mixture, filling each with a cheese cube.
5
Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs for 5-6 minutes on each side.
6
Grate parmesan. Wash oregano, shake dry and chop. Stir butter, parmesan, mushrooms and oregano into the rice and heat up briefly. Season to taste with salt and pepper. Serve everything.