Italian Porcini Risotto
1.
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2.
Pour an appropriate amount of olive oil into the pot, heat up the garlic, add the porcini mushrooms, and stir-fry, add a little salt and stir-fry until soft and set aside
3.
In a separate pot, put the right amount of butter and a little olive oil into the pot, heat it, pour in half of the diced onion, and fry slowly until the aroma appears
4.
Pour in Italian rice, mix well and stir-fry, paying attention not to heat too much
5.
Pour a small glass of white wine
6.
Then add hot water (the broth is better) and boil slowly, add some salt and black pepper (you can leave it alone)
7.
Cook on medium heat for 6 or 7 minutes until the rice is cooked and inside. During this period, do not let the water boil dry. Add appropriate amount of water to it, and stir frequently to avoid sticking to the pot. Do not add too much water at a time, otherwise it will change. It's congee
8.
Put half-rare and half-cooked rice and porcini mushrooms in a pot, heat the water again to cook (the amount of salt needs to be deducted by yourself, I add a small amount of it several times)
9.
Pour in dry cheese powder (can be omitted)
10.
Just cook until the rice is completely soft. Those who like the harder texture of the rice can cook it for a few minutes less. You can control the specific level.
11.
Finally, add the right amount of coriander and you're done (you can also omit it)
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