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1 fed hvidl\u00f8g
\n3 skalottel\u00f8g
\n3 spsk olivenolie
\n3 dl arborioris
\n2 dl hvidvin
\n9 dl svampebouillon
\n150 g champignon
\n20 g t\u00f8rrede kantareller
\n(eller 200 g friske)
\n75 g sm\u00f8r
\n3 dl revet Le Gruy\u00e8re AOP
\nSalt og friskkv\u00e6rnet sort peber
\n3 blade palmek\u00e5l
\n2 kviste rosmarin[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ hover_enabled=”0″ text_orientation_tablet=”left” text_orientation_phone=”” text_orientation_last_edited=”on|tablet” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Sk\u00e6r stilken ud af palmek\u00e5len, og t\u00f8r bladene i ovnen ved 100 \u00b0C i op til en time. Tag dem ud, n\u00e5r de er spr\u00f8de, men ikke br\u00e6ndte.<\/p>\n
Pil og hak hvidl\u00f8g og skalottel\u00f8g fint. Bring bouillonen i kog, og hold den varm.<\/p>\n
Brug en tykbundet gryde. Steg hvidl\u00f8g og skalottel\u00f8g i olivenolie, uden at de tager farve. Tils\u00e6t risene, skru op for blusset, og steg, til de er glinsende. Tils\u00e6t vin, og lad det koge ind.<\/p>\n
Sp\u00e6d derefter til med bouillonen lidt ad gangen under omr\u00f8ring. Start med 3-4 dl, og tils\u00e6t derefter 1 dl ad gangen, efterh\u00e5nden som risene absorberer bouillonen.<\/p>\n
Kog risottoen ved svag varme, og omr\u00f8r ofte. Risene er f\u00e6rdige efter ca. 15-20 minutter (al dente).<\/p>\n
Klarg\u00f8r svampene, og sk\u00e6r dem i skiver. Steg dem i 50 g af sm\u00f8rret, og smag til med salt og peber. R\u00f8r svampene sammen med risene, og tils\u00e6t revet Gruy\u00e8re AOP.<\/p>\n