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.

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