Millet risotto mushroom sauce with black olives

Millet risotto mushroom sauce with black olives

How can I do?

Soak millet in cold water for a few hours before cooking; Rinse and drain well.

Upgrade olive oil in a Dutch oven. Add shallot and let brown slightly. Add the millet mix well and steam for a few minutes. Pour vegetable broth and simmer for height and about 45 minutes. Mix and add regularly as evaporative broth.
We need the millet is soft. When cooked add the black olives and a little salt if necessary.

Enjoy your dried for 15 to 30 minutes in warm water fungi. Rinse and Spin. Sweating in olive oil with shallots add mushrooms to Paris after cleaning and other fungi. Sprinkle with flour, mix well and pour in a little water. Salt and pepper. Cook over very low heat about 20 minutes. Then add the cream and continue cooking.

  • 200 g millet

  • 1 shallot

  • Vegetable broth

  • Approximately 50 g pitted black olives

  • 1 tablespoon olive oil for the mushroom sauce:

  • 250g mushrooms Paris

  • A small mushroom trumpet of death dry or dried porcini mushrooms

  • 1 small shallot

  • 2 cup on s. Meal

  • 1 cup water

  • 25 cl fresh cream plants

  • 1 cup on s. Olive oil

Total time: Preparation + cooking time: 65 min
Yield: 4 people

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