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
How it's done
Peel and finely chop the shallot, mince the garlic. Roughly grate the cheese.
Heat the butter in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the millet and rosemary, sauté for approx. 2 mins. while stirring.
Pour in the wine and stock, simmer for approx. 15 mins., stirring frequently. Remove the rosemary, stir in the cheese, season.
Cut the mushrooms into pieces, peel and finely chop the shallot. Finely chop the rosemary, coarsely chop the almonds.
Heat the clarified butter in a non-stick frying pan. Reduce the heat, add the mushrooms, stir fry for approx. 10 mins.
Add the shallot, fry for approx. 5 mins. Add the rosemary and almonds, mix and season. Plate up the millet risotto with the mushrooms.
|Tip:||Use porcini stock instead of mushroom stock.|
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?