Preparation time: 35 min
Difficulty: Simple
Servings: 4
Ingredients:
Rice (Risotto or long grain) 200gr / 1 cup
Butter 30gr / 1 ounce
Mushrooms Champignon 6-8 pieces
Courgette/Zucchini 1 piece
Carrot 1 piece
Ognon 1 piece
Parmasan cheese (or ) 30 gr / 1 ounce
oil 4 full spoons
chicken stock if you wish
Procedure:
- Grate all the vegetables
- Mix the grated vegetables, the oil and the rice in a pan and stir-fry them in medium heat.Remove from heat when the rice is golden or earlier if it starts attaching to the pan.
- In another pan, pour your chicken stock / water (about 1 l) and bring it to a boil. You can always add more if you need it.
- Add small amounts of boiling water (about 200 ml or the equivalent of a small glass at a time).
- Adjust salt.
- Continue by adding more stock/water when it reduces. You do this until the rice is cooked.
- At the end add the butter and the cheese. Leave it rest for 10 minutes and then serve.
For more details and insides you can watch the video:
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