Mushroom risotto

STEP BY STEP

Let's make something delicious.

1. 01

   Trim and wash the spring onions, then slice into thin rings. Heat the sunflower oil in a frying pan and gently sauté the spring onions with the oregano.

2. 02

   Add the unwashed rice and sauté briefly, stirring constantly. Pour in the wine and stir until it has evaporated. Gradually add the vegetable stock and mushroom stock, keeping the rice just covered.

3. 03

   Cook the rice in this way for about 20 minutes, until tender but still retaining some bite. Meanwhile, clean the mushrooms and cut both the mushrooms and ham into strips.

4. 04

   Peel the garlic and crush it using a garlic press. Add the olive oil to the frying pan and heat until a drop of water sizzles in it. Fry the mushrooms, ham and garlic together.

5. 05

   Sprinkle the locust bean gum over the mushrooms and continue frying until the liquid has completely evaporated. Fold in the lemon juice, cream cheese, finely sliced basil and chopped parsley. Season with sweet paprika, pepper and salt. Arrange the mushrooms on the cooked risotto and garnish with Parmesan shavings.