Chef's table: Dishes that hit the mark

27th October, 2019
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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