Pico de Gallo

Pico de Gallo

von | Feb. 12, 2024 | MEXICAN, REFRESHING, SALADS, SPRING, SUMMER, TOMATO, UP TO 30 MINUTES, VEGAN, VEGETABLES

Pico de Gallo

Pico de Gallo

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February 12, 2024 by Kimberly

Discover the vibrant and fresh Pico de Gallo, a perfect blend of flavors to elevate any meal. Easy to make, it’s a delightful, colorful addition to your table!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the world of Mexican cuisine with the simple yet exquisite Pico de Gallo. This refreshing salsa combines the bold flavors of tomato, onion, and cilantro, offering a burst of freshness with every bite. Perfect for health-conscious foodies, this easy-to-make dish serves as a versatile accompaniment to countless meals. Embrace the joy of homemade salsa and add a splash of color to your dining experience.

Pico de Gallo is incredibly versatile, making it a must-have for any gathering. Serve it alongside grilled meats or fish for a refreshing contrast, or scoop it up with crispy tortilla chips for the ultimate snack. It’s also the perfect topping for tacos, burritos, quesadillas and enchiladas, adding a fresh, crunchy element. For a lighter option, spoon it over avocado toast or mixed into a vibrant salad.

To keep your Pico de Gallo fresh, store it in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days, as the flavors meld beautifully over time, yet the ingredients retain their crispness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Pico de Gallo
Pico de Gallo

LET’S MAKE A PIECE OF HAPPINESS

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Pico de Gallo

Pico de Gallo

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium sized bowl

 

Ingredients

Units Scale
  • 250 grams tomatoes
  • juice of 1 lime
  • 1 small onion
  • 3 garlic cloves
  • 1 jalapeno (fresh or pickled)
  • a few stems cilantro
  • salt & pepper to taste

Instructions

  1. Wash the tomatoes thoroughly under running water.
  2. If you are using fresh jalapenos, wash them thoroughly too.
  3. Halve the tomatoes and remove the seeds. Then quarter them and cut them into small cubes. Place the diced tomatoes in a medium-sized bowl.
  4. Peel the onion, cut it in half and then finely dice it. Add the diced onion to the tomatoes in the bowl.
  5. Pluck the coriander leaves from the stalks and chop them finely. Add the chopped coriander to the bowl.
  6. Peel the garlic cloves and chop them finely or press them directly into the bowl using a garlic press.
  7. Finely chop the jalapeno and add it to the other ingredients in the bowl.
  8. Halve the lime and squeeze the juice over the ingredients in the bowl. Mix all the ingredients together thoroughly and season to taste with salt and pepper.
  • Cook Time: 10 min

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Guacamole with Tomatoes & Red Onion

Guacamole with Tomatoes & Red Onion

von | Feb. 10, 2024 | CREAMY, DIPS & SPREADS, MEXICAN, REFRESHING, SPRING, SUMMER, UP TO 30 MINUTES, VEGAN

Guacamole with Tomatoes & Red Onion

Guacamole with Tomatoes & Red Onion

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February 10, 2024 by Kimberly

Indulge in the best Guacamole with Tomatoes & Red Onion! Simple, healthy, and bursting with flavor, it’s the perfect snack for every avocado lover. Quick and delicious!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the creamy, tangy world of my easy Guacamole with tomatoes & red onion! Perfect for any occasion, this homemade guacamole recipe combines ripe avocados, juicy tomatoes, and sharp red onions to create a mouthwatering dip. Whether you’re hosting a party, looking for healthy snack ideas, or simply craving a fresh, vegan-friendly treat, this quick avocado recipe is the way to go.

Serve this vibrant guacamole with a side of crunchy tortilla chips, as a topping for tacos, alongside your favorite grilled dishes or fresh out of the oven enchiladas for an added burst of flavor. Its versatility makes it a hit for any gathering or a cozy night in.

Keep any leftover guacamole fresh by storing it in an airtight container in the fridge. Press plastic wrap or directly onto the surface to prevent browning, and enjoy within 2 days for the best taste and texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Guacamole with Tomatoes & Red Onion
Guacamole with Tomatoes & Red Onion

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-04ace0b0 { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-04ace0b0 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Guacamole with Tomatoes & Red Onion

Guacamole with Tomatoes & Red Onion

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium sized bowl

 

Ingredients

  • 2 avocados
  • 1/2 red onion
  • 4 cocktail tomatoes
  • juice of 1/2 lime
  • salt & pepper to taste

Instructions

  1. Slice the avocado lengthways, remove the pit and place the flesh in the bowl. Cut the lime in half and squeeze one half over the avocado. Mash the avocado with a fork until a cream is formed.
  2. Wash and halve the tomatoes. Remove the seeds. Halve the tomatoes again and cut into small pieces and add to the avocado in the bowl.
  3. Halve, peel and dice the onion and add to the bowl.
  4. Season everything with salt and pepper. If you like, you can squeeze in a clove of garlic at this point or stir in 100g of crème fraiche for even more creaminess.
  • Cook Time: 10 min

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Bechamel Sauce

Bechamel Sauce

von | Feb. 8, 2024 | CLASSICS, CREAMY, FRENCH, MARINADES & SAUCES, UP TO 30 MINUTES, VEGETARIAN

Béchamel Sauce

Béchamel Sauce

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February 13, 2024 by Kimberly

Discover the magic of Béchamel Sauce! This creamy, smooth classic is a culinary staple, perfect for enhancing your favorite dishes.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary journey with the classic Béchamel Sauce, a cornerstone of French cuisine. This creamy, smooth sauce is not just a recipe – it’s a gateway to elevating your meals. Whether you’re dressing up a lasagna or making a rich, savory Croque Monsieur, Béchamel Sauce brings a touch of elegance and flavor to your dishes. It’s simple to whip up with just a few ingredients.

Pour it over vegetables for a comforting gratin, use it as a base for creamy pasta dishes, or layer it in lasagnas and moussakas for a moist, flavorful experience. It’s also perfect for creating a luxurious mac and cheese. The key is to let the sauce slightly thicken to coat your spoon, ensuring it blends seamlessly with your dish, enhancing every bite.

To keep your Béchamel Sauce fresh, cool it at room temperature before refrigerating in a tightly sealed container. It lasts up to 3 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Béchamel Sauce
Infused Béchamel Sauce

LET’S MAKE A PIECE OF HAPPINESS

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Béchamel Sauce

Bechamel Sauce

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 6
Print Recipe

Description

GOOD TO HAVE ON HAND

  • small pot
  • whisk
  • small wooden spoon

 

Ingredients

Units Scale
  • 500 milliliters full-fat cow milk
  • 50 grams unsalted butter
  • 50 grams all-purpose flour
  • 1/2 nutmeg
  • 1 garlic clove
  • 3/8 tsp salt
  • 1/4 tsp white pepper

Instructions

  1. Melt the butter in a pan over a medium heat. Add the garlic clove and fry briefly in the butter. Remove the garlic clove.
  2. Now add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The consistency should be like a paste. Remove the pot directly from the heat and stir in the first 100ml of milk with a whisk until smooth. Place the pan back on the stove and bring to a boil briefly, stirring constantly. Now remove the pot from the heat and pour in the next 100ml (3 fl oz) of milk. Stir well, place the pot back on the stove and bring to a boil, stirring constantly. Now do the same with the next 3 rounds of 100ml (3 fl oz). Remove from the heat, pour in, stir, return to the stove, bring to the boil, remove from the heat and so on…
  3. After about 20 minutes, the sauce should have a consistency similar to melted cheese. You should no longer be able to taste the flour. The sauce can now be removed from the heat and seasoned to taste. To do this, grate the nutmeg freshly and add 3/8 teaspoon of salt and 1/4 teaspoon of pepper.
  • Cook Time: 25 min

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Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

von | Feb. 8, 2024 | 30 TO 60 MINUTES, BREAD, CREAMY, DINNER, REFRESHING, VEGETABLES, VEGETARIAN, YOGURT

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

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February 8, 2024 by Kimberly

Indulge in a scrumptious, warm salad fresh from the oven, enhanced by a sweet and savory honey-thyme yogurt dressing. A delightful, healthy treat!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

35 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the culinary delight of a warm salad recipe, perfect for any season. This oven-baked salad is not just a dish – it’s a journey of flavors, combining the comfort of warm ingredients with the freshness of a salad. Enhanced with a Yogurt Dressing, this recipe brings a wholesome and gourmet touch to your table. The Thyme Honey Dressing adds a unique twist, making it a standout in your Healthy Salad collection.

It’s best enjoyed fresh from the oven, with the warmth complementing the cool, creamy Yogurt Dressing. It’s a versatile dish that pairs wonderfully with a variety of mains, making it an excellent addition to your Easy Salad Recipes. Whether as a standalone meal for a light lunch or dinner or as a side for an extensive dinner, this salad is sure to impress. Its rich flavors and gourmet appeal make it a perfect choice for dinner parties or a nutritious family meal.

When it comes to storage, this Oven Baked Salad with its Flavorful Salads dressing is best enjoyed fresh. However, if you need to store it, keep vegetables and dressing separate from another in an airtight container in the refrigerator. The salad stays fresh for up to one day, but remember, the fresher, the better to maintain its unique texture and taste.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing
Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-77021a9b { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-77021a9b iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small bowl
  • medium bowl

 

Ingredients

Units Scale
VEGETABLES
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 2 big tomatoes
  • 1 cup sugar snaps
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt & pepper to taste
BREAD
  • 250 grams bread or baguette
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove
  • 1 tbsp chives
  • 1/8 tsp salt
  • 1/8 tsp pepper
DRESSING
  • 75 grams yogurt
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • 1 tbsp parsley
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 200°C (400°F)
  2. Wash the bell peppers, tomatoes and sugarsnaps and cut into bite-sized pieces.
  3. Finely chop the parsley and chives.
  4. Peel the onion and cut into semicircles.
  5. Cut the bread into slices approx. 1 cm (1/2 inch) thick.
  6. Line a baking tray with baking paper and spread the chopped peppers, sugarsnaps, onions and tomatoes on it. Spread 1 tbsp olive oil, 1 tsp dried thyme and 1 bay leaf over the vegetables and mix everything well. Roast in the oven for approx. 15-20 minutes.
  7. In the meantime, to prepare the bread, mix the softened butter with the olive oil in a small bowl and add 1 tbsp of chopped chives. Add 1/8 teaspoon each of pepper and salt and the crushed garlic, stir well and spread evenly over the slices of bread. Place the slices on a rack with baking paper in the oven with the vegetables for the last 5 minutes and bake until golden brown.
  8. For the dressing, mix the yogurt, honey, white wine vinegar, parsley and a pinch each of salt and pepper in a medium bowl and set aside.
  9. Now take the vegetables and bread out the oven and leave to cool briefly. Remove the bay leaf. Place the vegetables in the bowl with the yogurt dressing and toss to combine. Divide the vegetables between two plates and serve with the garlic bread.
  • Cook Time: 30 min

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Cajun Bang Bang Salmon Rice Bowl

Cajun Bang Bang Salmon Rice Bowl

von | Feb. 7, 2024 | DINNER, FISH, OMNIVORE, RICE, SPICY, UP TO 30 MINUTES, US AMERICAN

Cajun Bang Bang Salmon Rice Bowl

Cajun Bang Bang Salmon Rice Bowl

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February 7, 2024 by Kimberly

Discover the taste of Cajun-spiced Salmon Bites, paired with fluffy rice for a quick, savory meal. Perfect for an easy, delightful seafood experience!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the vibrant world of Cajun cuisine with my Cajun Salmon Recipe, a perfect blend of bold flavors and nutritious ingredients. These Spicy Salmon Bites offer a tantalizing experience, bringing the essence of Southern cooking right to your plate. Ideal for those who love Easy Seafood Meals, this dish combines the simplicity of cooking with an explosion of taste, making it a must-try for seafood enthusiasts.

The salmon bites, with their perfect Cajun seasoning, are best paired with fluffy, light rice, enhancing the rich flavors of the fish. This pairing makes for an irresistible combination and lands this dish among the top quick salmon dishes. Whether you’re hosting a dinner party or looking for a simple yet flavorful seafood recipe for your family, these Cajun Salmon Bites will not disappoint. Their versatility also makes them a great option for a healthy salmon idea, fitting into various meal plans.

Keep any leftovers in an airtight container in the refrigerator, ensuring they stay fresh. Make sure to store each ingredient in a separate container. They can be easily reheated for a quick meal, maintaining their delicious taste and texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Cajun Bang Bang Salmon Rice Bowl
Cajun Bang Bang Salmon Rice Bowl

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-a3451fbd { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-a3451fbd iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cajun Bang Bang Salmon Rice Bowl

Cajun Bang Bang Salmon Rice Bowl

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium bowl
  • small bowl
  • rice cooker (or pot with lid)

 

Ingredients

Units Scale
SALMON
  • 300 grams salmon fillet
  • 1 tbsp cajun seasoning
  • 2 tbsp olive oil
SAUCE
  • 50 grams mayonnaise
  • 50 grams sweet &; sour sauce
  • 1 tbsp sriracha sauce
  • 1 tbsp lemon juice
  • 1 tsp crispy chili oil
  • 1 garlic clove
RICE
  • 300 grams jasmine rice
  • 400 milliliters water
TOPPING
  • spring onions

Instructions

  • Preheat the oven to 180°C (350°F)
  • Cut the spring onions into thin strips.
  • Cut the lemon in half.
  • Peel the garlic clove.
  • Pat the salmon dry and cut into large pieces.
  • Wash the rice until the water runs clear. Then cook the rice with 400ml (1 3/4 cups) of fresh water in the rice cooker. If you don’t have a rice cooker, you can cook the rice in a pot with a lid. To do so bring to a boil and then finish cooking on the lowest setting with the lid on.
  • In a medium-sized bowl, mix together the marinade for the salmon. Stir together the olive oil and Cajun seasoning and add the salmon bites. Stir everything well and then place the salmon pieces on a baking tray lined with baking paper.
  • Meanwhile, prepare the sauce. In a small bowl, mix together the mayonnaise, sweet and sour sauce, Sriracha, lemon juice, crispy chili oil and crushed garlic.
  • Remove the salmon from the oven after 5-7 minutes. Now divide the rice into two bowls, place the salmon bites on top and spread the sauce over them. Finally, top with spring onions.
  • Cook Time: 25 min

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Parmesan Risotto with Mixed Mushrooms & Herbs

Parmesan Risotto with Mixed Mushrooms & Herbs

von | Feb. 5, 2024 | 60 TO 120 MINUTES, AUTUMN, CHEESE, COMFORT FOOD, CREAMY, DINNER, ITALIAN, MUSHROOMS, UMAMI, VEGETARIAN, WINTER

Parmesan Risotto with Mixed Mushrooms & Herbs

Parmesan Risotto with Mixed Mushrooms & Herbs

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February 5, 2024 by Kimberly

Enjoy a delicious parmesan risotto with mixed mushrooms & herbs, perfect for a cozy, savory meal. It’s a simple, mouthwatering meal that everyone will love!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

80 min

SERVES

3 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the comforting flavors of our Parmesan Risotto with Mixed Mushrooms & Herbs, a gourmet Italian Risotto that’s both easy to cook and irresistibly delicious. This creamy mushroom risotto, infused with the richness of Parmesan and the freshness of herbs, is a perfect representation of homemade risotto ideas. It’s a vegetarian risotto dish that combines health and taste in every spoonful.

To serve, present this risotto hot, garnished with extra Parmesan and a sprinkle of fresh herbs for a delightful aroma and taste. It pairs wonderfully with a crisp, green salad or a glass of white wine, making it ideal for a cozy family dinner or a sophisticated gathering. Remember, risotto is best enjoyed immediately to savor its creamy texture and rich flavors.

For storing, keep any leftovers of this healthy mushroom meal in an airtight container in the refrigerator. It will stay fresh for up to two days. When ready to enjoy again, gently reheat it on the stove, adding a little water or broth to maintain its creamy consistency.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Parmesan Risotto with Mixed Mushrooms & Herbs
Parmesan Risotto with Mixed Mushrooms & Herbs

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-bad9cd69 { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-bad9cd69 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Parmesan Risotto with Mixed Mushrooms & Herbs

Parmesan Risotto with Mixed Mushrooms & Herbs

  • Author: Kimberly
  • Yield: 3
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium-sized pot
  • medium sized pan

 

Ingredients

Units Scale
RISOTTO
  • 200 grams risotto rice
  • 400 milliliters broth, vegetable or chicken
  • 200 milliliters dry white wine
  • 300 milliliters water
  • 100 grams parmesan
  • 1 white onion
  • 2 tbsp olive oil
  • 1 tsp butter
  • salt & pepper to taste
MUSHROOMS
  • 250 grams mushrooms of your choice (I used brown champignons, oyster mushrooms & shimeji mushrooms)
  • 50 milliliters dry white wine
  • 1 stem rosemary
  • 1 stem sage
  • 1 stem thyme
  • 2 tbsp olive oil
  • 1 tsp butter
  • salt & pepper to taste

Instructions

  1. Finely grate the Parmesan.
  2. Clean the mushrooms and cut half of them into large pieces and the other half into small pieces.
  3. Cut the onion into small pieces.
  4. Pluck the herb leaves from the stalks and chop finely.
  5. Heat 1 tsp butter and 2 tbsp olive oil in a pan. Add the mushrooms and fry for approx. 10 minutes until golden brown. Add the finely chopped herbs, stir and fry briefly. Then deglaze with 50ml white wine and reduce until there is no more liquid in the pan. Season the mushrooms with salt and pepper. Put the pan to aside.
  6. Heat 1 tsp butter and 2 tbsp olive oil in the pan. Sauté the onions until translucent and then add the risotto rice. Stir everything well and sauté for 1-2 minutes. Now deglaze with 100ml (1/2 cup) white wine and reduce over a medium heat until there is no more liquid in the pan.
  7. Now pour 100ml (1/2 cup) of the stock into the rice. Leave to simmer, stirring occasionally, until the liquid has evaporated. Now pour in the next 100ml, stir and leave it to simmer until the rice soaked up the liquid. Proceed in the same way with the remaining 200 ml (1 cup) of stock, adding 100 ml (1/2 cup) at a time and allowing to simmer.
  8. Now add 150ml (1+ 1/4 cup) of the water to the rice and also let it cook until the rice absorbed the water. Next, add 100ml (1/2 cup) of white wine. Finally, add the last 150ml (1+ 1/4 cup) of water and cook now while stirring. The whole process takes about 40 minutes.
  9. Remove the pot from the heat and stir in the Parmesan. Stir well so that the Parmesan melts. Now add half of the fried mushrooms and stir well.
  10. Divide the risotto between plates and top with the other half of the mushrooms. Top with freshly ground pepper and olive oil to taste.

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