Recipe: Mushroom Italian Risotto (Risotto)

Home Cooking Recipe: Mushroom Italian Risotto (Risotto)


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  1. Sausage, mushroom, onion, garlic diced

  2. Put the oil in a wok and heat it. Add the minced garlic and diced onion.

  3. Put Risotto rice, stir fry for a minute or so, add white wine without rice, simmer on low heat

  4. Start another pan of hot oil, stir all kinds of mushrooms and sausages evenly, color, put salt and pepper to saute. Pour a small cup of broth into the small fire and simmer.

  5. When the wine is about to evaporate, pour the broth into the rice and never have rice. Use a spatula to spread the rice.

  6. Pour the mushrooms and sausages on one side into the rice, add the stock, and continue to mix.

  7. Repeat the soup and turn the rice until the rice reaches the appropriate hardness. Risotto would like to cook outside but have a bit of hard core inside, depending on the taste of the individual.

  8. I also added a little saffron, but I don't want to add it.

  9. When the soup is quickly dried, grind some Parmesan cheese and quickly flip the rice to mix and emulsify.

  10. The rice bowl is preheated in the oven, plated, and embellished.

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