Risotto rice fritters with carrot ragout
easy
105 mins
105 mins
Ingredients
- 300 g white mushrooms
- 1 Onion
- 55 g Butter or margarine
- 300 g Risotto Reis
- 1/8 l dry white wine
- 900 ml Vegetable broth (instant)
- 75-100 g freshly grated Parmesan cheese
- 750 g young carrots
- 30 g Flour
- 1/4 l Milk
- 1 potty Chervil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 30 g clarified butter
Directions
- 1
Clean the mushrooms and cut into thin slices. Peel and finely chop the onion. Heat 25 g fat in a pot, fry onion and mushrooms thoroughly. Add rice, sauté briefly and deglaze with white wine and 600 ml broth.
- 2
Bring to the boil, cover and cook over a low heat for 20-25 minutes. Stir in grated parmesan, remove rice from the heat, cover and allow to swell for about 30 minutes. In the meantime clean and wash the carrots.
- 3
Cut the carrots in half lengthwise, cut into diagonal pieces and cook in the remaining stock for 12-15 minutes. Pour the carrots onto a sieve and collect the stock. Measure out 250 ml stock. Heat the remaining fat in a saucepan and sauté the flour in it.
- 4
Add milk and stock while stirring, bring to the boil and simmer for about 5 minutes. Carefully wash the chervil, dab dry and chop, except for a little bit for garnishing. Stir the chervil into the sauce and season with salt and pepper.
- 5
Add the carrots to the hot sauce and keep warm. Form 12 roasts from the lukewarm rice mixture with floured hands or hands moistened with water. Heat clarified butter in a frying pan and fry the roastings in portions while turning.
- 6
Arrange the ready roastings with the carrot ragout on plates. Serve garnished with chervil.
Nutrition Facts
660 kcal
75 g
29 g
20 g
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