Italian, Risotto

Mediterranean risotto

Risotto is so good! And mixed with grilled vegetables it is even tastier!

Serves 4

4 dl risotto rice
2 bell peppers, cut into bite-sized pieces
1 zucchini, sliced
290 g marinated artichokes in oil (drained weight), cut into wedges
1 onion, finely chopped
2 dl white wine (alt. 2 dl water)
8 dl water
75 g Parmesan cheese, grated
2 tsp herb salt
1 tsp coarsely ground black pepper
Olive oil for frying and grilling

Preheat the oven to 225 °C. Mix bell peppers, zucchini and olive oil in an oven-proof dish and roast them in the oven for about 15-20 minutes, or until slightly browned. Heat oil in a large pot and fry the onion for a couple of minutes. Add the rice and wine. Bring to a boil and simmer until the wine is absorbed. Add a little water at a time so that the rice is just covered by water and cook according to cooking time on the rice package. Stir every now and then. Finally, let the water completely absorb. Remove the pan from the heat and stir in the parmesan until it has melted. Then stir in salt, pepper, grilled vegetables and artichokes. Serve the risotto with a bean salad!

Italian, Risotto

Chanterelle Risotto

Chanterelles are so good, and so is risotto! Therefore it is a very good idea to combine them. With this recipe the risotto will become both creamy and al dente, and get a nice tangy taste from the crème fraiche.

Serves 4

3 dl risotto rice, rinsed
30 g dried chanterelles (or about 250 g fresh)
1 onion, chopped
1 liter water
65 g rocket salad, coarsely chopped
1.5 tsp herb salt
0.75 tsp ground black pepper
2 tbsp butter
1 dl crème fraiche
100 g parmesan, grated

Fry mushrooms and onion in butter for a few minutes. Add the rice and about 4 dl water. Let the water boil away, then add 3 dl water. Repeat again and stir occasionally. Let the total cooking time be 20 minutes. Remove the rice from the heat and stir in the parmesan, crème fraiche, rocket, salt and pepper. Serve with fried green asparagus.