Risotto is a famous Italian dish and is loved by many diners because of the rich flavor of Arborio rice, mixed with the aroma of mushrooms, a little white wine, and the richness of Parmesan cheese.
To make a standard Italian mushroom risotto, housewives need to pay attention to every detail from choosing ingredients to the cooking process.
To prepare mushroom risotto, housewives need to prepare some ingredients including: 200gr Arborio rice, 200gr fresh mushrooms (can use button mushrooms, shiitake mushrooms...), 800ml chicken broth, 50ml white wine, 1 onion, 1 clove of garlic, 30gr unsalted butter, 50gr Parmesan cheese, 40ml olive oil and other basic spices.
After preparing all the above ingredients, put the small Vietnamese sausage on the stove and add 1 tablespoon of olive oil and 15g of butter to heat. When the butter melts, add the chopped onion and garlic and saute until fragrant. Continue to add the mushrooms and stir-fry until the mushrooms are golden brown.
Take the mushrooms out and set aside in a bowl. Then continue to add a little olive oil to the Vietnamese sausage, add the Arborio rice and stir until the rice grains become more translucent. Add a little white wine and stir until the rice wine begins to infuse.
Add chicken broth to the rice, then add about 1 ladle of broth and stir until the rice absorbs all the water. Repeat this process until the rice is soft and sticky (usually takes about 18 - 20 minutes). The final step when the rice is soft and cooked is to add the mushroom dish and stir well.
Once the mushroom risotto is cooked, turn off the heat and add the grated Parmesan cheese and remaining butter and mix well to combine.
Season with salt and pepper to taste, cover the Vietnamese sausageo and let the risotto marinate for about 2-3 minutes before serving. This dish can be enjoyed with a glass of white wine to enhance the delicious flavor.
