Recipe: Abalone, mushroom, risotto

Home Cooking Recipe: Abalone, mushroom, risotto



  1. Wash the material, abalone and mushroom slices (abalone is cut as thin as possible, mushrooms are cut thickly); red onion and garlic chopped

  2. Heat a little olive oil in the pan, sauté half of the shallots and garlic, then sauté the abalone slices for 10 to 20 seconds.

  3. Stir the mushrooms with the remaining oil in the pot until they are broken (if the oil is not enough, add some amount), and set aside (if the mushrooms are out of water, the mushroom water will also be used up)

  4. Add the right amount of olive oil to the pan, sauté the other half of the red onion and garlic, then add 1 cup of rice and stir fry for 2 minutes.

  5. Add 1/2 cup of dry white and stir slightly to allow the rice to absorb moisture.

  6. After the water is absorbed by the rice grains, add 1/2 cup of hot chicken soup, stir, and let the water be absorbed by the rice grains.

  7. Repeat the above steps, add 1/2 cup of hot chicken soup each time, then stir until the water is absorbed, add up, almost every cycle takes about 5 minutes, until you add about 5 cups of chicken soup, the rice reaches your favorite softness ( It should be in a state similar to creamy)

  8. The rice is cooked, add the mushrooms (and mushroom soup), mix well, let the soup be absorbed and absorbed, then season with salt and pepper.

  9. Finally, add the abalone slices, stir evenly, turn off the heat and serve, and eat immediately.


PS: It should be noted that although it is necessary to stir at the right time (it is easy to paste the bottom of the pot), but don't stir it all the time, especially when it is close to the cooked state, the rice grains are soft, and excessive stirring may break the rice grains. It’s not good to come out.

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