Sam Kim's Murano Mushroom Risotto
It's a savory mushroom risotto with lots of cheese.
1 serving
Within 30 minutes
요리하는최여사
Ingredients
  • Rice
  • Shiitake mushroom
  • King oyster mushroom
  • Cheese
  • Milk
  • Butter
  • cloves
  • bay leaf
  • onion
  • Carrot
  • olive oil
  • Salt
  • ground pepper
  • crushed garlic
Cooking Steps
STEP 1/16
Soak shiitake mushrooms in lukewarm water.
STEP 2/16
Soak the rice, please.
STEP 3/16
The mushrooms are minced, the garnish is long, and I mince them a little thick for texture.
STEP 4/16
Chop the soaked shiitake mushrooms.
STEP 5/16
To make vegetable stock, cut onion, carrot, prepare bay leaves, cloves and whole pepper.
STEP 6/16
Stir-fry carrots and onions in a pan with melted butter.
STEP 7/16
When it's fried to a certain extent, pour in the water.
STEP 8/16
Boil with spices.
STEP 9/16
When the vegetables become lumpy, strain them out and make a stock.
STEP 10/16
Add olive oil and stir-fry minced garlic.
STEP 11/16
If you smell garlic, add mushrooms and stir-fry them.
STEP 12/16
When the mushrooms are fried, add drained rice.
STEP 13/16
When the rice becomes transparent, stir-fry it with a ladle of stock. Stir-fry little by little and adjust the concentration.
STEP 14/16
Add half a cup of milk.
STEP 15/16
Add a lot of cheese.
STEP 16/16
When the concentration is right and the rice is cooked, season with salt and pepper. Sprinkle salt and pepper on the mushrooms for garnish and stir-fry them slightly in olive oil.
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