
MUSHROOM AND MUSTARD RISOTTO
Ingredients
- 4dl water
- 200g rice
- 200g champignons
- 100g chicken ham
- 50g Polimark Mustard Fini
- 1 spoon Polimark Binacin
- 1 yolk
Preparation
Cook rice in a medium-sized bowl. Champignons and chicken ham cut into cubes and fry for 5 minutes in a small amount of oil. Add a spoon of Polimark Binacin to the rice and mix, then add a spoonful of Polimark Mustard Fini and add mushrooms, ham and one whiped yolk and stir again. Put back the rice on a hot stove and cook for 2 to 3 minutes until it becomes creamy.