You are|Are|Again} looking for idea recipes mushroom cheese risotto that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious mushroom cheese risotto should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of mushroom cheese risotto, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare mushroom cheese risotto delicious wherever you are, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings must exist for make

1. Prepare 350 grams Uncooked white rice
2. Use 1/2 Onion
3. Prepare 1 packet Shimeji mushrooms
4. Prepare 1 pack White mushrooms (small)
5. Use 25 grams Easy melting cheese
6. Take 1 tbsp Grated parmesan cheese
7. Prepare 2 Soup stock cubes
8. Use 1 tbsp Olive oil
9. Prepare 1 Salt and pepper
10. Use 750 ml plus Water

Let cook, stirring only occasionally, until crispy and brown on all sides, adding more oil and butter as needed (mushrooms soak up the fat quickly). Season with salt and pepper, to taste, and keep warm. Add cheese and remaining butter, and stir. Reduce heat to low, and continue cooking until the mushrooms are soft.

Step by step to cook Mushroom Cheese Risotto:

1. Finely chop the onion. Remove the stems of the shiimeji mushrooms and white onions and cut into bite-sized pieces.
2. Oil a hot pan with olive oil and add the onions and cook until translucent on the bottom of the pan.
3. Add all the mushrooms and cook until soft. Add the rice and coat with the oil.
4. Add the water and stock cubes and cover with a lid. If the pan can't hold all of the water, wait for the rice to absorb the water and add it later!
5. Cook the rice, continuing to check its doneness. 750 ml of water brings the best result, but adjust the amount depending on the type of rice and your taste.
6. When the rice is nicely soft and cooked, turn off the heat and add the cheese. Season with salt and pepper, and it's ready!
7. Done and ready to serve!

Stir the vegetable stock into the rice one cup at a time, until it is absorbed. Add the fresh mushrooms, herbs and butter. Drizzle in truffle oil then add the dried porcini mushrooms which were. Remove from heat and set aside. When the butter has melted, add the chopped shallot or onion.

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