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Ostrich Risotto recipe

Ostrich Risotto recipe

Ostrich Risotto recipe

1 winterpeen,
* 1 onion,
* 4 brushwoods fresh selder,
* 2 eetlepels of olive oil,
* 400g risotto rise,
* 300ml dry land white,
* 1 litre beef soup,
* 250g mushroom mix,
* salt,
* versgemalen pepper,
* 2 eetlepels of butter,
* 600g ostrich beefsteak

- Peel the winterpeen and snij these in small cubes. Pel and shreds the onion. Were, remove the stalks of the selder and chop the selder.
- Hot the olive oil in a pan with thick floor and fruit the winterpeen and the onion glassy. Joint the rijst and barge the rijst in approx. 3 minutes glassy. Joint the wine to the rijst and late the wine on a high fire evaporates. Joint the selder and the soup, bit by bit to the rijst. the rijst in approx. 25 minutes leaves done becomes.
- Clean the mushrooms and snij them in slices. Scoop the mushrooms the last 10 minutes there the rijst. Bring on taste with salt and pepper.
- Hot the butter in a wafer pan and barge the ostrich on both sides rose. Snij the ostrich in slanting plakken and serves it on the risotto
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