Ingredients for Italian Risotto: Rice, depending on your needs, I used a serving for two people; Wine, 80ml; Chicken Broth, 250ml; Heavy Cream, 100ml; Mushrooms, a small amount; Onion, a small amount; Butter, 10g; Olive Oil, a little.
Step 1: Dice the mushrooms and sauté them in butter until the moisture is released, then set aside. Step 2: Concentrate the chicken broth, prepare it with 250ml of boiling water, or use real chicken broth if available. Step 3: Do not wash the rice; try to buy rice that does not require washing. Mix a little olive oil with the rice grains. Step 4: Sauté the onion in olive oil until it is cooked and softened. Step 5: Pour in the prepared raw rice and stir-fry briefly. Step 6: Add white wine, about 80ml, depending on your taste. Step 7: Stir the rice with a spoon after adding the wine. Step 8: Add the chicken broth to the pot in three to four equal parts, making sure to stir the rice well and let the broth be absorbed by the rice until it is semi-dry before adding more. Step 9: When adding the last portion of broth, pour in the heavy cream and continue stirring. Step 10: Add the previously sautéed mushrooms. Step 11: Finally, serve the risotto, sprinkle with black pepper, and accompany with vegetables or fruits. Cooking Tips for Italian Risotto: There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘Italian Cuisine’ to directly view my recipes!
