for 4 person

To prepare

1	shallot
1	garlic clove
50 g	Graubünden mountain cheese

Millet risotto

1 tbsp	butter
250 g	yellow millet
1 sprig	rosemary

3 dl	white wine
6 dl	mushroom stock
	salt and pepper to taste

Mushrooms

400 g	mixed mushrooms cardarelli, a pezzettini) (e.g. mushrooms, egg sponges, and herbalseitlinge)
1	shallot
2 sprig	rosemary
80 g	organic almonds with rosemary

3 tbsp

clarified butter

¼ tsp	salt
a little	pepper

How it's done

To prepare

Peel and finely chop the shallot, mince the garlic. Roughly grate the cheese.

Millet risotto

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.

Mushrooms

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.

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