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
Mushrooms and leek
Risotto
Topping
How it's done
Mushrooms and leek
Mix the mushrooms and leek with the oil, place on a baking tray lined with baking paper.
Roast in the oven
Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove, set aside the vegetables.
Risotto
Heat the oil in a pan. Sauté the onions. Add the rice and sauté until translucent, stirring constantly. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Add the mushrooms, leek and smoked sticks, simmer for approx. 20 mins. until the rice is creamy and al dente. Puree the cashew nuts with the water until smooth, stir into the risotto.
smoked stick (vegan), cut into pieces / smoked sticks (vegan), cut into pieces
Topping
Heat the oil in a non-stick frying pan. Toast the pine nuts for approx. 2 mins., add the garlic and fry briefly. Plate up the risotto, garnish with the topping and parsley.
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