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Chefthompson.com
Risotto with mushrooms, garlic, thyme and parsley
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Ingredients
Directions
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Finely chop the thyme leaves. Bake the mushrooms in 2 portions. Heat 0.5 tbsp olive oil in a very hot pan and add the mushrooms with thyme leaves. Bake for about 1 minute, mix everything together and add 0.5 chopped cloves of garlic and a pinch of salt. Add some parsley, a very small pinch of chilli powder and a small dash of lemon juice when they are nicely fried. Repeat these operations for the second portion.
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Chop half of the fried mushrooms. Heat 1 tbsp olive oil in a large pan and let the shallot, the celery and a pinch of salt sweat for about 3 minutes.
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Add the remaining garlic and 2 minutes after that, when the vegetables are soft, the rice. Allow the rice to cook, stirring constantly. After 2 or 3 minutes, the grains turn glassy. Pour, while stirring, the dry white wine or vermouth. When the wine or vermouth is in the rice, add a spoonful of broth and a pinch of salt.
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Temper the heat and let the rice simmer. Add the chopped mushrooms. Keep spooning broth by the rice, stirring constantly. Wait until the broth has been absorbed before pouring a new spoon. This takes about 15 minutes.
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Continue adding bouillon until the rice grains are soft, but still have a little bit of it. Add the remaining mushrooms. Check whether salt or pepper needs to be added.
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Nutrition
505Calories
Fat18% DV12g
Protein20% DV10g
Carbs28% DV85g
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