Mushrooms and Savoy Risotto

1 comment

A very simple recipe for those who, like me, love mushrooms and risotto, every way!

200 gr rice for risotto
3 tablespoons of dried cèpe mushrooms
4 fresh button mushrooms
2 leaves of Savoy cabbage
1 clove of garlic
1 carrot
half a glass of white wine
extra virgin olive oil
vegetable stock (mine was made ​​of carrots, celery, onion, leek)
nutritional yeast flakes
chopped hazelnuts

In a pan, fry a clove of minced garlic and a carrot in a little oil. Add the cèpe mushrooms, previously soaked in water, and the button mushrooms, thinly sliced. Add a little water and cook until they get tender. Now, add chopped Savoy and rice. Blend with a glass of white wine, and then add the broth, slowly, until the rice is done. Adjust salt and pepper. Serve on a washed Savoy leaf, add a little e.v.o. oil, nutritional yeast flakes and a good handful of chopped hazelnuts! 😉

Chef: Michy78 from VeganBlog

  1. wendy 27 November 2011 at 12:44

    Great idea! A very autumn recipe, and I love the fact it can be served in a plate of leaf 🙂

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