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Risotto with Mushroom

Ingredients

400 grams of Arborio rice

100 grams of bacon, diced 1cm

4 tablespoons unsalted butter

100 g onion, finely sliced

2 cloves of garlic, finely chopped

1 Liter beef broth

100 grams of button mushrooms, thinly sliced

100 grams of portobello mushrooms, thinly sliced

100 grams of shimeji mushrooms, separated

2 teaspoons of salt

1/2 teaspoon ground black pepper powder

8 tablespoons grated parmesan cheese

The steps

1. Heat the butter in the pan with medium heat. Saute the onion until fragrant. Add the garlic, saute until both wilt.
2. Enter the rice, mix well. Pour 1/2 broth, mix well. Cook until the water shrinks and the texture of rice is half soft. Add the remaining broth, mix well. Cook back until the rice is cooked and soft.
3. Enter the bacon, button mushrooms, portobello mushrooms, shimeji mushrooms, salt, and pepper, mix well. Cook until cooked, remove.
4. sprinkle with grated parmesan cheese
5. Risotto with mushroom is ready to serve

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Thankyou!

The secret of success is to eat what you like and let the food fight it out inside.
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