Mustard Risotto

Risotto for mustard lovers

Ingredients for two

 

How-to

Finely dice the onion, sauté 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 the grainy and hot mustard.
Add butter, freshly grated Parmesan cheese and the chopped parsley and add a dash of lemon juice to taste.

Serving

This dish is a full meal and don’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 … because nature tastes better