Fine mushroom risotto

Name: Fine mushroom risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 2 TEASPOONS Butter or margarine; 250 g Risotto Rice; 750 ml Vegetable broth (instant); 2 Carrots; 150 g Shallots; 250 g Herbal Siddlings; 250 g Mushrooms; 1 glass (212 ml) Chanterelles; 60 g grated parmesan cheese; 1 collar Thyme; 7-10 Tbsp pink berries

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
2 TEASPOONS Butter or margarine
250 g Risotto Rice
750 ml Vegetable broth (instant)
2 Carrots
150 g Shallots
250 g Herbal Siddlings
250 g Mushrooms
1 glass (212 ml) Chanterelles
60 g grated parmesan cheese
1 collar Thyme
7-10 Tbsp pink berries

Directions

1
Peel and chop the onion. Melt 1 teaspoon of fat. Fry the onion until transparent. Add rice and fry briefly until transparent. Gradually deglaze with broth while stirring. Cook the rice for 20-25 minutes.
2
In the meantime peel, wash and finely dice the carrots. Peel and halve shallots. Clean the fresh mushrooms and clean them. Halve mushrooms. Drain chanterelles and let them drain. Melt 1 teaspoon of fat. First sauté the shallots, then the carrots. Add the mushrooms and herb seitlings and sauté for 7 minutes. Add the chanterelles 2 minutes before the end of the cooking time and fry. Carefully fold the parmesan, then the mushroom vegetables into the risotto. Wash the thyme and dab dry. Pluck the leaves from the stems, except for a few for garnishing.
3
Add the mushrooms and herb seitlings and sauté for 7 minutes. Add the chanterelles 2 minutes before the end of the cooking time and fry. Carefully fold the parmesan, then the mushroom vegetables into the risotto. Wash the thyme and dab dry. Pluck the leaves from the stems, except for a few for garnishing. Fold the thyme into the risotto. Arrange risotto on plates. Garnish with thyme and pink berries