Chinese Food
Black truffle risotto
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Risotto's rice has a high viscosity. When cooking, it releases the starch of the rice itself, which makes the rice present a strong and sticky texture. The rice suitable for making risotto belongs to short grain Italian rice. It contains more starch than ordinary rice. It can lock in water and keep shape. It makes the appearance of risotto smooth like cream, while the interior remains chewy.
Cooking ingredients
Cooking Steps
Step1:Food preparation.
Step2:Take the mushroom and cut it into thin strips.
Step3:Drain the water from the soft Boletus and cut into pieces.
Step4:Shred the onion.
Step5:Pour olive oil into the pot. Heat it over medium low heat. Add onion, Boletus, mushroom, stir fry until soft. Add 1 / 2 of truffle. Stir fry garlic until dry.
Step6:Add the Italian rice. Stir fry until the rice absorbs the fat.
Step7:Pour in white wine. Stir until alcohol evaporates. Add the water soaked in Boletus. Stir fry until the rice grains absorb water.
Step8:Add stock. Heat over medium low heat. Cover and cook for about 8 minutes.
Step9:Open the lid and turn to low heat. Add thyme. Stir constantly to avoid sticking. Cook until the soup thickens. Add sea salt to taste.
Step10:Turn off the heat. Sprinkle in parmesan cheese. Stir well.
Step11:Add in the remaining truffle and 1 yolk. Stir well. Serve.
Step12:Loading.
Cooking tips:There are skills in making delicious dishes.
