Mushroom Risotto

Ingredients

• 250 g champignon
• 100 g aromatic mushroom
• 5 clove garlic
• 3 x shallots
• 3 dl risotto
• 3 tbsp rice vinegar
• 1 l vegetable bouillon
• 3 dl coconut milk
• 2 tbsp butter
• 1 pinch fresh coriander
• 1 pinch pine nuts

Method

1. Fry chopped mushrooms and aromatic mushrooms with a good amount of oil. Sprinkle with a little salt and pepper and set aside.
2. Boil 1 liter of vegetable broth. Fry chopped shallots and garlic in a pan with a little oil until golden, approx. 2-3 min.
3. Add risotto rice. Mix this well with the vinegar. Then have for approx. 2-3 dl of the vegetable broth, and stir until the liquid evaporates. Repeat this a few rounds until you have used up all the liquid and you are left with a fairly thick batter. Taste until the risotto is al dente.
4. Add the cooked mushrooms and stir well. Then add coconut milk, butter and chopped coriander. Season with salt and pepper. Sprinkle some coriander and pine nuts on top and serve.