Kohlrabi with mushroom risotto
Preparation time: 10 min.
Created on: 29.09.2016
Last changes: 30.09.2016
- Make sure that the blender jug is cold, and then chop the Parmesan in it for 10 seconds/speed setting 10, then transfer to another bowl and clean out the blender jug. Peel the kohlrabi bulbs and cut off the caps by slicing them 2 cm down. Hollow out the kohlrabi bulbs with a spoon. Set the hollowed-out kohlrabi bulbs and their caps to one side – you will use them later.
- Bring the vegetable stock to a boil and keep it warm. Clean the mushrooms and cut them into quarters. Peel the onions, place in the blender jug along with the kohlrabi that you hollowed out of the bulbs, and chop for 4 seconds/turbo button. Push any of the mixture that has splashed up the walls back down into the jug. Add the olive oil and butter and sauté the onion-and-kohlrabi mixture for 3 minutes/roast button until the mixture is glistening and translucent. Add the rice and continue to stir the mixture for 3 minutes/roast button, until it too looks glassy. Add 500 ml of the vegetable stock and cook the risotto for 10 minutes/95 °C/speed setting 1/reverse button, with the filler hole open. Add the mushrooms and cook for 5 minutes/95 °C/speed setting 1/reverse button.
- Stir the Parmesan into the risotto for 10 seconds/speed setting 3/reverse button. Stuff the hollowed-out kohlrabi bulbs with the mushroom risotto. Place the caps back on top and place the bulbs in the deep steamer basket. Add the rest of the stock to the blender jug and cook the kohlrabi bulbs for 18 minutes/steamer button. Arrange the kohlrabi bulbs on plates and sprinkle with the chervil.
Bon appétit with Monsieur Cuisine