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Risotto

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Bayern

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vegetarian

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main course

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medium

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Steffi Türck

Ingredients for 4 persons

400 g risotto rice
1 onion
1/2 celeriac
2 glasses of white wine
1 l vegetable stock
80 g butter
100 g Parmesan, grated
1 bunch of parsley
1 tbsp. olive oil
400 g oyster mushrooms
1 tbsp. olive oil
1 sprig of thyme
approx. 3 tbsp. TOMAMI Bayern (formerly Vegami)
1 untreated lemon

Instructions

Finely chop the onion and celery and sauté in butter in a large saucepan. Add the rice and sauté on a low heat until glassy. Deglaze with white wine. Once the wine has been absorbed, add a ladle of vegetable stock. Stir at a low temperature and wait until all the liquid has been absorbed. Repeat until the rice is cooked (about 10-15 minutes). Remove from the heat, add the Parmesan, freshly chopped parsley and butter, season with salt and pepper.

Fry the mushrooms in olive oil vigorously; add the fresh thyme sprigs. Add a generous shot of TOMAMI Bayern (formerly Vegami). Serve as a topping on the risotto. Serve with the grated lemon peel.

Preparation time approx. 25 minutes