Risotto Recipe

Maybe you've tasted the delicacy of risotto while on a culinary tour at an Italian cafe or restaurant. The rice is so savory and fragrant with broth, plus creamy cheese which makes it even more delicious when eaten. If you think risotto is an expensive luxury meal, that's not necessarily true. Follow our recipe to make simple risotto, with economical ingredients, and no less delicious taste!

Ingredients

• Olive oil - 1 tbsp
• Onion, finely chopped - 1/2 piece
• Garlic, finely chopped - 2 cloves
• Button mushrooms, thinly sliced ​​- 80 grams
• Dried shitake mushrooms, boiled, thinly sliced ​​- 2 pieces
• Dry thyme - 1/4 tsp
• Salt to taste
• Coarse black pepper - 1/2 tsp
• Rice risotto - 200 grams
• Chicken and vegetable broth - 800 ml
• Parmesan Cheese - 1 tbsp
• Unsalted Butter - 1 tbsp
• Chopped parsley - 1/2 tbsp
• Purchase ingredients and cooking utensils

Plans

• Heat olive oil, saute minced garlic until fragrant, add button mushrooms, stir until wilted. Give a little salt and coarse black pepper, mix well, then store in a bowl.
• In the same pan, melt the butter, sauté the onions until fragrant, add the shitake mushrooms and risotto rice, stirring until the rice is coated in butter.
• Add salt, black pepper, then pour 1/2 cup broth. Stir and cook until the liquid is absorbed by the rice. Add 1/2 cup more broth, cook again the liquid runs out, repeat until the rice is cooked aldente.
• Add the parmesan cheese, mix well, then turn off the heat. Serve the risotto with stir-fried button mushrooms, a sprinkling of parmesan and chopped parsley.
• 1. Use the broth in hot conditions to speed up the cooking of the risotto rice.

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