Chef's table: Dishes that hit the mark
Porridge, or grød, is the closest the Danes come to a risotto. They don’t use rice, but instead make the most of the grains they have on hand – barley, oats and wheat. This recipe is more of an autumn porridge with mushrooms and chard. Adapt the vegetables to the season.
Ingredients, serves four
1 litre chicken or vegetable stock
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