Serving amount: 8 portions
Preparation time: 40 min
Cooking time: 30-45 min
½ glass extra virgin olive oil
1 stam leek, sliced
400 g champignon or oyster mushrooms, diced
1 fennel, chopped finely
1 celery stick
2 lemons, peal and juice
500 g round rice
1/4 glass white vinegar
1-1.5 liters water
1 branch dill
2 sticks lemon grass
1-3 tbsp salt
1 tbsp ground coriander seeds
2 tsp cumin
1 tsp cinnamon
½ tsp clove powder
½ tsp ground black pepper
- Heat a large pot with olive oil and add the leek, sauté until the leek is golden.
- Add the fennel and celery and let it simmer for about 10 min.
- Add the mushrooms into the pot and sauté until the mushrooms loose their water and a a bit of sauce is formed in the pot. Cook for another 5 minutes.
- Now add the rice, mix well and add the vinegar.
- Add water until the pot contents are completely covered.
It is important to stir all the time.
- Add the spices and herbs and gradually add more and more water until the rice can no longer absorb it. The mixture should always remain liquid, and it is important to keep stirring so that the content does not stick to the bottom.
- In about 20 minutes of cooking the rice is at “al dente” cooking.
If you wish a softer cooking level, continue to add some water to cook the risotto well. After another 20 minutes it will become a soft mass.
- Now you can serve a large portion of risotto with fresh parsley and yeast flakes.
Article published by Pauline Eberts
© All rights reserved to DeliKaktus – Blanc & Baum GbR