Easy-to-make instant rice risotto!!! The texture is aliveMushroo
Cream risotto made with brown rice instant rice!!! It's easy to make and has a lively texture like a restaurant risotto.
1 serving
Within 15 minutes
아비냉쿡
Ingredients
  • brown rice
    1ea
  • mushroom
    2ea
  • Shiitake mushroom
    1ea
  • Garlic
    2ea
  • onion
    1/4ea
  • Parmesan cheese
    15g
  • Slice cheese
    1piece
  • Milk
    100ml
  • Whipping cream
    100ml
  • Cooking oil
    2spoon
  • ground pepper
    little
Video
Cooking Steps
STEP 1/8
Slice the mushrooms, shiitake mushrooms, garlic, and onions.
STEP 2/8
Mix milk and whipped cream.
STEP 3/8
Grease a frying pan with cooking oil and stir-fry garlic first.
STEP 4/8
When the garlic smells and the color turns golden, add the rest of the vegetables and stir-fry. (seasoned with salt)
STEP 5/8
When the onion becomes clear, add the mixture of milk and whipped cream.
STEP 6/8
Add sliced cheese and instant rice and bring to a boil.
(Putting pepper)
STEP 7/8
When the concentration comes out, turn off the heat and add cheese powder and mix well.
If you don't have enough seasoning, add more cheese powder or season with salt.
STEP 8/8
Place the finished risotto in a bowl and garnish with baby sundae and cheese powder.
If you use instant rice made of regular rice, it becomes like porridge. Make sure to use brown rice instant rice.
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