Millet Risotto with Mushrooms

A delicious mushroom dish for any occasion!

Clean the mushrooms and cut into coarse pieces. Peel and finely dice the shallots. Pluck leaves from 2 stalks of parsley and chop finely. Remove rosemary and thyme and chop finely.

Heat 20 g butter in a saucepan, steam the shallot cubes in it, add the millet and sweat for about 1 minute.

Add another 20 g butter, season with salt. Extinguish with white wine and add a little stock. Stew the millet for 20-25 minutes, stirring again and again. Gradually add stock and let it brew again until the stock is used up.

Heat rapeseed oil in a frying pan and brown the mushrooms. Add salt, the remaining butter and chopped herbs.

Grate the Parmesan, add to the millet risotto and stir well. Add the mushrooms and season again with salt.

5. rinse and dry the chervil stalks, tarragon and the rest of the parsley, chop them coarsely and mix them with walnut oil and a little salt. Serve millet risotto on plates. Top with herb salad.

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