Ingredients
Mushrooms | 150 g | |
Shiitake | 150 g | |
Chanterelles | 150 g | |
Dried porcini mushrooms | 150 g | |
Water | 2 dl | |
Garlic | 1 clove | |
Onion | ½ piece | |
Risotto rice | 350 g | |
Egg white | 1 dl | |
Brown colored breadcrumbs | 200 g | |
Olive oil |
Directions
- Preheat the Aerofryer at 180 degrees or use the preheating mode on the digital version
- Clean the garlic and cut finely
- Clean the onion and cut finely
- Whisk the egg white well in a mixing bowl
- Cut the mushrooms finely. Bake them separately in the frying pan. Do not clean the pan afterwards!
- Fry the garlic and onion in the frying pan
- Add the rice and stir well
- Add water and let the risotto cook. Optionally add some flavoring
- When the rice is cooked, take it out of the pan and let it cool down
- Now scoop small balls with the ice scoop. Lightly freeze them
- Now roll the small balls through the egg white and brown breadcrumbs and bake them at 180 degrees in around 12 minutes
Enjoy!
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