Ingredients for 4 persons:
400g of cep mushrooms
50g of onion
1 clove of garlic
2 tablespoons of butter
1 tablespoon of parsley, finely chopped
salt, pepper
240g round grain rice (Arborio, Vialone, or Carnaroli)
100ml of meat soup or water
1 tablespoon of chives, finely chopped
2 tablespoons of cold butter
30g of Parmesan cheese, sliced
chives for decoration
Preparation:
Clean ceps and cut the larger ones in half or in slices
Peel onions and garlic and chop finely
Heat up butter in a pan, add onions and garlic and gently fry until they are soft. Then add the ceps and let it steam for a short time. Spice it with parsley, salt and pepper.
Add rice; let it steam for a while, pour white wine on it and boil down all the liquid. Stir continuous while adding water or soup time and again, until the rice is soft but al dente.
Finally, add the chives and round it all off with butter and Parmesan, decorate with chives and serve.
Cooking time: 18-20 minutes
The Seeleiten team wishes bon appetite!
