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RECIPES
| Calories | 101,2 Kcal |
| Fat | 2,48 g |
| of which saturated fat | 1,38 g |
| Carbohydrates | 15,6 g |
| of which sugar | 2,26 g |
| Proteins | 4,32 g |
| Salt | 1,09 g |
| Calories | 101,2 Kcal |
| Fat | 2,48 g |
| of which saturated fat | 1,38 g |
| Carbohydrates | 15,6 g |
| of which sugar | 2,26 g |
| Proteins | 4,32 g |
| Salt | 1,09 g |
In a pot, place stock cubes and 500ml of water for each cube. Bring to a boil and then turn off the heat. Chop garlic. Heat a dash of oil in a frying pan. In the same frying pan, heat another dash of oil and sauté the white part of the leek, garlic, and Portobello mushrooms. Season with rosemary leaves, salt, and black pepper. Add Arborio rice to the frying pan and mix it well with the stirfry that remained. When the rice is at the desired point of doneness, turn off the heat and incorporate the sautéed Portobello mushroom mixture that you set aside in step 4, along with grated Parmesan cheese. In a pot, place stock cubes and 500ml of water for each cube. Bring to a boil and then turn off the heat. Chop garlic. Heat a dash of oil in a frying pan. In the same frying pan, heat another dash of oil and sauté the white part of the leek, garlic, and Portobello mushrooms. Season with rosemary leaves, salt, and black pepper. Add Arborio rice to the frying pan and mix it well with the stirfry that remained. When the rice is at the desired point of doneness, turn off the heat and incorporate the sautéed Portobello mushroom mixture that you set aside in step 4, along with grated Parmesan cheese.Cooking step by step
The broth:
Ensure that the cubes dissolve well. 
Mis en place:
Clean and slice Portobello mushrooms.
Wash and thinly slice the leek in rounds, separating the green part from the white part. 
The crispy:
Sauté green leek strips over medium heat until they become golden (do not burn), for approximately 4-5 minutes, stirring frequently.
Set aside on a paper towel to drain excess oil. Add salt to taste. 
The stirfry:
Sauté until the mushrooms start to become crispy and golden. Reserve 2/3 of the sauté on a plate. 
The risotto I:
Over medium heat, add broth, approximately 100ml at a time, and stir until the rice has absorbed the liquid.
Repeat this process until the rice is ‘al dente,’ which should take about 25-30 minutes. 
The risotto II:
Adjust the flavour with salt and black pepper.
Serve the risotto and garnish the dish with crispy green leeks. Cooking
step by stepThe broth:
Ensure that the cubes dissolve well. 
Mis en place:
Clean and slice Portobello mushrooms.
Wash and thinly slice the leek in rounds, separating the green part from the white part. The crispy:
Sauté green leek strips over medium heat until they become golden (do not burn), for approximately 4-5 minutes, stirring frequently.
Set aside on a paper towel to drain excess oil. Add salt to taste. The stirfry:
Sauté until the mushrooms start to become crispy and golden. Reserve 2/3 of the sauté on a plate. The risotto I:
Over medium heat, add broth, approximately 100ml at a time, and stir until the rice has absorbed the liquid.
Repeat this process until the rice is ‘al dente,’ which should take about 25-30 minutes. The risotto II:
Adjust the flavour with salt and black pepper.
Serve the risotto and garnish the dish with crispy green leeks.
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