Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To make the risotto
Mushroom ragout
How it's done
To make the risotto
Heat the oil in a pan. Sauté the onion and carrots. Add the rice, sauté while stirring until the rice is translucent. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente, stir in the cheese.
Mushroom ragout
Without adding any oil, fry the bacon in a wide-bottomed frying pan for approx. 2 mins. until crispy. Remove from the pan, add the mushrooms to the same pan and fry for approx. 2 mins. Pour in the wine, add the cream cheese, simmer for approx. 4 mins. and season. Sprinkle with parsley.
Serve: | Plate up the risotto, top with the ragout and bacon, sprinkle with parsley. |
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