Summary

Ingredients

• 120 g rice (risotto)
• 4 mushrooms
• 30 g rocket
• 1 onion (s)
• 4 cl vermouth, (Nolly Prat or Martini Bianco)
• 25 g parmesan, rated
• 0.5 liter ½ vegetable stock
• 1 teaspoon olive oil

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Instructions

1. Dice the onions, cut the mushrooms into slices and clean the rocket and cut into individual leaves - if necessary, divide the large leaves.
2. Sweat the onions in olive oil in a saucepan and add the mushrooms. Let the mushrooms take a little color and then briefly toss the rice in the oil.
3. Deglaze with 3-4 dl of bouillon and simmer on a medium flame. Keep adding bouillon or water if the rice gets too thick. After about two-thirds of the cooking time of the rice (note the packaging instructions, usually around 16 minutes) add the vermouth (can be more, depending on your preference) and let it continue to boil down. When the rice is getting firm to the bite, add the rocket. Care should be taken to ensure that only a little liquid is added now, there must not be any liquid on top of the rice afterwards. Let the rice cook briefly until the rice is soft and creamy, as is typical for risotto, just quickly stir in the grated Parmesan, season with a little pepper and nutmeg and serve fresh.
4. For the eye: Garnish with 1 or 2 sheets of rocket and slices of parmesan.