Summary

Ingredients

• 130 g risotto
• 300 g mushrooms, pink
• 100 g radicchio
• 30 g parmesan, freshly rated
• 2 tablespoon butter
• 2 tablespoons oil
• 1 clove garlic, finely chopped
• 1 medium onion (s), finely diced
• 400 ml vegetable stock, instant, hot, possibly a little more
• 1 tablespoon balsamic vinegar
• Pepper, freshly ground
• salt

Print Recipe Pin Recipe

Instructions

1. Clean the mushrooms with kitchen paper and cut into slices.
2. In a large saucepan, heat 1 tablespoon of butter with 2 tablespoons of oil, sauté the onion, add the mushrooms and stir-fry, fry the garlic briefly. Add the rice and vinegar and mix well with the vegetables.
3. Add the hot vegetable stock in 4 servings, stir frequently so that nothing begins to stick. When the liquid is almost absorbed, pour in the next serving of broth. Add the radicchio cut into strips with the last portion of stock, add freshly ground pepper to taste and stir in.
4. When the liquid is almost absorbed, remove the saucepan from the stove, stir in the parmesan and 1 tablespoon butter into the risotto and let it steep for a few minutes. Season with salt and pepper and serve. Be careful with the salt, broth and parmesan already season well.