Mushroom ragout with cider risotto

Mushroom ragout with cider risotto

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / people: 400 kcal
, Fat: 8 g
, Carbohydrate: 66 g
, Protein: 10 g

Ingredients

4 people

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@bettbossi.ch

Mushroom ragout

500g mixed mushrooms (e.g. button, chanterelle)
3 spring onions incl. green parts
½tbsp thyme leaves
1tsp sage
½tbsp clarified butter
1 garlic clove
¾tsp mustard
2dl Suure Moscht (apple cider)
1tbsp sour single cream
a little pepper
¼tsp salt

Cider risotto

1 onion
1tbsp butter
300g risotto rice
2 ½dl Suure Moscht (apple cider)
1 red-skinned apple, with skin on
7dl water, hot
1 ¼tsp salt
2tbsp sour single cream
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How it's done

Mushroom ragout

Cut the mushrooms in half or into quarters, depending on size. Cut the spring onions, including the green part, into rings. Set aside 2 tbsp of the greens. Remove the thyme leaves from the stalks, finely chop the sage.

Heat the clarified butter, fry the mushrooms in batches for approx. 4 mins. per batch, remove. Add a little clarified butter if necessary.

Add the onion and the pressed garlic, fry for approx. 1 min., return the mushrooms to the pan, stir in the herbs and mustard.

Pour in the cider, bring to the boil, simmer gently for approx. 10 mins. Stir in the sour single cream, season.

Cider risotto

Chop the onion. Heat the butter and sauté the onion. Add the rice, sauté while stirring until translucent.

Pour in half of the apple cider and reduce completely. Add the remainder of the apple cider, reduce completely.

Grate in the apple. Salt the water and add gradually, stirring frequently, so that the rice is always just covered with liquid.

Allow the rice to simmer for approx. 25 mins. until it is creamy and al dente. Stir in the sour single cream.

Good to know
Serve with: Lamb's lettuce

How-tos

Cutting and chopping herbs

Cutting and chopping herbs

Cleaning mushrooms

Cleaning mushrooms

Cutting onions

Cutting onions

Cooking rice

Cooking rice

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