Mushroom onion risotto

Name: Mushroom onion risotto
Total time: 3600 s
Yield: 2 people
Cuisine: American
Ingredients: 1 cup aroborio rice; 4 cups chicken stock; 2 garlics (chopped); 1/2 onion (chopped); 10-12 brown mushroom (chopped); Parmesan cheese; Salt; Black pepper; Olive oil

Teresa Tsang @cook_9407308

Hong Kong

Mushroom onion risotto

Teresa Tsang @cook_9407308

Saved

Ingredients

50-60 mins

2 people

1 cuparoborio rice
4 cupschicken stock
2garlics (chopped)
1/2onion (chopped)
10-12brown mushroom (chopped)
Parmesan cheese
Salt
Black pepper
Olive oil

Saved

Steps

50-60 mins

1

Heat the oil, fried the mushroom with garlics. Keep stirring until it’s become brown, and evaporate all the water.
2

Put the onion into the mushroom, keep stir frying until it’s become transparent and soft. Start warming the chicken stock at the same time.
3

Put the risotto rice into the pan, keep stir frying until the rice become brown in color.
4

Pour the chicken stock (1/2 cup) into the pan. Stir often, until the rice absorbed all the liquid. Keep repeating this procedure until the risotto become creamy and tender. (Hot water may preferred, after using all the chicken stock, as it won’t be too salty)
5

When it’s almost done, turn off the fire. Put the Parmesan cheese into the risotto, and mix it well.
6

Done!