Fungal risotto

Name: Fungal risotto
Yield: 4
Ingredients: The juices from the roast spædet with water for a total of 6 dl. incl. white wine; 1 tsp Dried oregano; 2 dl , round grain milled; 2 tbsp Oil; 2 tsp Salt; 25 g Grated Parmesan cheese; 25 g Dried forest mushrooms; 3 clove Garlic; 3 dl White wine

Sides

Cook time: 0 min.
Servings: 4

Ingredients for Fungal risotto

		The juices from the roast spædet with water for a total of 6 dl. incl. white wine
1	tsp	Dried oregano
2	dl	, round grain milled
2	tbsp	Oil
2	tsp	Salt
25	g	Grated Parmesan cheese
25	g	Dried forest mushrooms
3	clove	Garlic
3	dl	White wine

Instructions for Fungal risotto

To prepare the Fungal risotto recipe, please follow these instructions:

Peel the garlic cloves and season them in oil. Add the cloves and let them soak the oil. Then rinse the dried mushrooms in cold water and put them in the pan for the rice together with white wine, juice from the steps, water and spices. Leave the whole cookie under the lid for about 30 minutes. Remember to touch regularly. Finally add the cracked parmesan cheese

Fungal risotto

Ingredients for Fungal risotto

Instructions for Fungal risotto

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