Summary

Ingredients

• 300 g rice (risotto)
• 2 shallot (s), finely diced
• 2 tablespoon butter
• Vegetable broth
• salt
• pepper
• 2 chilli pepper (s), cut into strips
• 2 tablespoon olive oil
• 2 chicory, cut into small pieces
• 200 g mushrooms, cut into pieces
• 1 clove (s) garlic, finely chopped
• 150 g cream
• 50 g parmesan, rated
• 4 tablespoon chives, cut into rolls
• 2 tablespoon parmesan, grated.

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Instructions

1. Sauté shallots in butter until translucent, briefly simmer rice while stirring. Pour in some broth, season with salt and pepper and cook for 20 minutes while stirring. Add stock as needed.
2. Fry the chilli and chicory in oil, stir well so that nothing burns and then remove from the fat and keep warm. Fry the mushrooms and garlic in the frying fat. Add the chicory to the mushrooms, pour on the cream, season with salt, pepper and mix in the parmesan.
3. Fold the vegetables into the risotto. Serve sprinkled with the 2 tablespoons of parmesan.