Risotto for Mustard Lovers

Ingredients for two

  • 1 red onion, finely chopped
  • Olive oil native
  • 2 tbsp brown mustard seeds
  • 250 g risotto rice
  • high-quality salt
  • 1 glass of white wine
  • approx 1 ltr vegetable stock
  • 2 (heaped) tbsp Bonnie Wholegrain Mustard
  • 1 tbsp Infernal Bliss Mustard
  • 1 good piece of butter
  • 30 g freshly grated Parmesan cheese
  • 1 dash of lemon juice
  • a handful of chopped parsley

How-to
Sauté the onion in hot oil, add the mustard seeds and fry briefly. Mix in the rice and stir until oil is all around. Salt and deglaze with white wine - let it boil down completely. Add the hot broth bit by bit. Simmer slightly, pour a dash of broth over and over again until the rice is cooked. Stir regularly so that nothing starts at the bottom.

Once the rice is al dente, season the risotto with both mustards. Add butter, freshly grated Parmesan cheese, the chopped parsley and add a dash of lemon juice to taste.

Serving
This dish is a full meal and doesn’t need anything extra. However, if you bite on the mustard seeds it can happen that you get a big desire for a bratwurst.

Bon appetite … with Mustheb it tastes better

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