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Risotto met champignons en tomaat
Voor 4 personen
200 g porcini champignons
200 gewone champignons
2 tomaten
4 sjalotjes
50 g boter
300 g arborio rijst
500 ml groente bouillonblokje
20 ml droge witte wijn
Zout
Witte peper
80 g Parmezaanse kaas
Olijfolie
1 krop peterselie
Voorbereiding
Was de porcini champignons en de gewone champignons, wrijf de schil eraf als ze nat zijn en snij
ze in dunne schijes met snijhulpstuk 4. Was de tomaten, halveer ze, verwijder de steeltjes en snij
ze (snijhulpstuk 2). Schil de sjalotjes, halveer ze en snij ze fijn met snijhulpstuk 1. Sauteer de helft
van de sjalotjes in boter in een grote pan totdat ze glazig zijn. Voeg de rijst toe en roer totdat de
rijst ook enigszins glazig is. Voeg geleidelijk het groente bouillonblokje toe en kook het al roerend
ongeveer 15-18 minuten op laag tot middelhoog vuur. Zodra de meeste vloeistof door de rijst is
geabsorbeerd, langzaam de witte wijn toevoegen. Blijf roeren totdat de wijn is geabsorbeerd en de
risotto een papachtige consistentie krijgt. Indien nodig, voeg wat meer water of wijn toe. Breng het
op smaak met peper en zout, rasp de Parmezaanse kaas bovenop de risotto en roer het voorzichtig.
Bak in de tussentijd de champignons en de resterende sjalotjes in olijfolie en breng ze op smaak
met peper en zout. Pluk de peterselie van de grote steeltjes, was het en droog het. Snij het dan fijn
met een kruidenmes. Roer voorzichtig de champignons en de peterselie in de risotto. Onmiddellijk
serveren in een voorverwarmde schotel.
Etenswaren voorbereiding & receptenboek
Hoofdgerechten
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