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Risotto rice with mushrooms

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22 July 2011
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Amounts for servings:
1 spoon of sunflower-oil
1 piece of onion
2 gloves of garlic
100 grams Cheddar
300 grams bacon
600 grams risotto rice
500 grams raw mushrooms
1.2 liters water
Difficulty:
Medium Medium Medium
Preparation time: 5 minutes
Cooking time: 30 minutes
Nutritional Information (one serving):
Calories
709 cal
Omega 3
296 mg
Omega 6
5144 mg
Vit. A
279 IU
DV:6%
Vit. B9
122 mcg
DV:30%
Vit. C
4 mg
DV:7%
Vit. D
28
Ca
203 mg
DV:20%
Fe
4 mg
DV:23%
Mg
53 mg
DV:13%
F
12 mcg
Cholesterol
77 mg
DV:26%
Recipe tips
1. Instead of chicken stock cubes one can use a mixture of broth/ stock and water, half-half.
2. The amount of liquid must be double the amount of rice to get a sticky texture.
3. Instead of risotto rice one can use any kind of round medium grain rice.
4. Champion mushrooms are recommended.
1. Cut the bacon into small cubes and remove the fat parts. Fry the bacon in oil until well done, then take it out on a plate. Fry the finely chopped onions in the fat and oil mixture until golden, add the mushrooms and the bacon and fry for 5 minutes.

2. Meanwhile boil 1.20 l of water and put 2 cubes into it to get the stock.

3. Add the rice to the mushrooms and bacon and stir to give rice a coat of oil. Then add the stock and the mashed garlic. Cover the pot and simmer for 20 minutes to soak up the liquid.

4. Serve on preheated plates with grated Cheddar on top. Instead of Cheddar you can use any kind of hard yellow cheese. It is best served with garlic bread or hot buttered toast with garlic.

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Comments
Dumitrita
01 December 2011 at 13:55:25
Utilizand aceeasi pasi se poate realiza o alta reteta inlocuind ciupercile si sunca cu morcovi si fasole verde. Gustul este la fel de bun. Incercati!
Pofta buna!
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