The weekend is over, so it’s time we had something tasty for lunch or dinner! Today the recipe for mushroom risotto with young carrot and some apple cider. But don’t worry about the alcohol ingredient - it will evaporate while cooking so kids can also have this dish. So if you’re eager to try the real power of cider, have some before cooking ;p
Ingredients (serves 4)
VEGETABLE STOCK:
1/4 of celery
fresh parsley
1/2 leek
4 carrots
1 big parsley root
4 bay leaves
2 allspice berries
salt
6 black pepper grains
2 l of water
Instructions:
Add bay leaf, black pepper and allspice grains to water boiled in a pot. Add peeled veggies and parsley leaves. Season with some salt. Cook over low heat until the veggies are soft and until the stock tastes rich and full. If too much water evaporates while cooking, add some water to the pot.
RISOTTO:
1,5l vegetable stock
300g mushrooms
1 big onion
4 young carrots
200ml apple cider (Polish alcoholic beverage)
1 tbsp yeast flakes
200g risotto rice
1 tbsp coconut oil
clove of garlic
salt
black pepper
Instructions:
Peel and slice the mushrooms, dice the onion, and cut the carrots into sticks.
Preheat the coconut oil on a large frying pan (e.g. paella pan) and add onion, pressed garlic and fry for a while until the onion turns golden brown. Be careful not to burn the garlic. Add mushrooms.
Season with some salt and pepper and add carrots. Fry for a while.
Add rice and fry for a few minutes while stirring continuously, until the grains of rice are coated in the oil.
Add 2 ladlefuls of the vegetable stock to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed. When the stock is almost fully absorbed, add the cider.
Stir and wait again until the cider is fully absorbed. Then, again add the next ladleful of stock. Stir and continue to cook. Continue to add the stock, a ladleful at a time, until the rice is soft. Then add yeast flakes and stir.
Etykiety: cider, english, gluten free, main course, mushrooms, recipes, rice, risootto
