Before the dish was made, I consulted a few foreigners but felt that the ingredients and practices were similar. I decided to make improvements based on them. After all, most of Risotto looks very rich, but the taste is not very good. This recipe contains the steps that are commonly used in risotto. How to cook raw rice a little bit. So you can take this reference for other risotto.
Garlic and onion chopped
First put the first butter block in a hot pot to melt and heat
Add garlic, onion, chanterelle to saute, until the onion is clear. Add half a bottle of white wine and continue to stir fry. Grow it up and set aside.
Put the second piece of butter in the hot pot, add the raw rice and stir fry, and let the oil completely wrap each rice.
Add about 20ml of water for the first time and continue to stir fry. After a long time in the middle of the fire, when the rice absorbs the water, continue to add a second 20ml of water.
Add the dried bacon, continue to stir fry, and continue to add a small amount of water every 20ml. Don't add a lot of water at once, because you want to ensure that the rice is not sticky at all, the water is fully absorbed, but the taste is strong.
Start adding a fragrant chanterelle, onion, and garlic. There is also whipping cream. While continuing to observe the humidity of the rice, once the water is completely absorbed, turn it over again with a small amount of water and continue to rub for a while.
Until the taste of the rice is chewy and skillful. After the water is dried, sprinkle salt according to its taste and sprinkle with black pepper and Italian seasoning. Out of the pot. I put some sweet green beans to add color.