Cooking Steps

1. 

   Step1:Prepare two saucepans. Put butter in. Heat at low temperatur

2. 

   Step2:In the relatively small pan. Put in a little garlic

3. 

   Step3:When the garlic is golden yellow, put in the Boletus mushroom and stir fry slightly

4. 

   Step4:When the Boletus starts to shrink and gives off a strong fragrance, turn off the fire and wait for use

5. 

   Step5:The butter in the other big pot has melted. Pour risotto into the pot. Mix the oil and rice

6. 

   Step6:It's a bit greasy when it's completely mixed

7. 

   Step7:Set the ready one point two five Pour 1 liter vegetable essence into the pot. Not all of them, of course. It's about 5 times. Pour about 250 ml each tim

8. 

   Step8:Slowly drip the stewed rice on a medium low heat. The rice will be fully absorbed by the poured soup. Therefore, repeat step 7; pour in 250ml of vegetable essence soup again, and then continue to stew slowly

9. 

   Step9:Repeat the basic steps - after the rice is collected, pour in the vegetable essence again. When you pour in the vegetable essence for the third time, also add saffron ha

10. 

    Step10:This is the third time to add soup. The rice is still a little raw after being dried; so 250 ml vegetable essence is added again

11. 

    Step11:Stew, stew, and stew endlessly; after pouring in the fifth vegetable essence, you can also put the prepared Boletus mushroom into the ric

12. 

    Step12:Just a few minutes before the soup is about to dry, you can pour in the cheese and mix it well. Then you add water to the rice several times. This is the appearance of the final product.