Risotto 1 cup

mushroom

10

5 grams of dried boletus

onion

one half

white wine

Half a cup

Garlic bulb

1 capsule

olive oil

Proper amount

butter

25 grams

salt

Proper amount

pepper

Proper amount

Chicken soup/vegetable soup 3 cups/750ml

cream

2 tablespoons

Thyme/parsley 1 mini bar

Parmesan cheese 20 grams

Dried boletus (better if possible) is optional.

How to cook risotto with mushrooms?

If there are any dried cows, soak them first and then chop them.

Put 2 tablespoons olive oil in a hot pot, add minced garlic and stir-fry until fragrant.

Add the chopped mushrooms and stir-fry until the mushrooms are 7 minutes cooked. Fill in.

Put the stock in a pot and heat it to boil.

When the soup is heated.

Heat the pot where the mushrooms have just been fried, add olive oil and 15g butter, and add onion to fry until fragrant.

Then add thyme.

Add the Italian rice and stir well.

Then add white wine, stir well, and let the rice absorb the wine.

Add a cup of hot soup and chopped boletus.

Stir fry until the soup is almost absorbed, then add the other half.

Then add the fried mushrooms and mix well.

Add salt and pepper and stir until the rice is absorbed. Add another cup of soup.

Brush with parmesan cheese and set aside.

When the rice is almost absorbed, add the cream.

Cheese and 10g butter, mix well.

Cover and stew for 5 minutes.

Then mix in arugula or spinach leaves, add some fresh parsley or thyme and mix well.

Serve, and then brush some parmesan cheese on the surface of the risotto.

It's done.