Recipe detail

Side dishes Parmesan risotto with mushrooms

11. 10. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Side dishes

Cuisine: Italian

Program steps

  • Preheating:
  • 175 °C

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1
Combination
50 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
olive oil 0.1 l
shallot 0.25 kg
garlic 0.02 kg
arborio rice 0.8 kg
vegetable broth 1.2 l
dry white wine 0.3 l
salt 0.02 kg
whipped cream 33% 0.35 l
parmesan cheese 0.1 kg
butter 0 kg

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion Value
Energy 337.5 kJ
Carbohydrate 67.3 g
Fat 3 g
Protein 9.7 g
Water 0 g

Directions

Saute shallots with a clove of garlic in olive oil. Pour in the Arborio rice
into a full gastro container, add fried shallots, 3 dcl of white wine and 1.2 l of vegetable stock or hot, well-salted water.
Cover with a lid and place in the convection oven. After cooking, mix with cream and parmesan or butter according to taste to soften.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full