Recipe detail

Name: Parmesan risotto with mushrooms
Yield: 10
Cuisine: Italian
Ingredients: 0.1000 l Olivový olej; 0.2500 kg Šalotka; 0.0200 kg Česnek; 0.8000 kg Arborio Rýže; 1.2000 l Zeleninový vývar; 0.3000 l Víno bílé suché; 0.0200 kg Sůl; 0.3500 l Smetana; 0.1000 kg Parmezán; 0.0000 kg Máslo dle chuti na zjemnění

Side dishes Parmesan risotto with mushrooms

11. 10. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Side dishes

Cuisine: Italian

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Program steps

Preheating:
175 °C

To view the entire table, move the table to the right.

Combination

50 %

Termination by time

00:30 hh:mm

160 °C

100 %

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 soft	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