1. Prepare the ingredients, butter all two
2. To make mushroom stock, use the water that has been soaked to soak dried shiitake mushrooms, add the soaked shiitake mushrooms, boil over high heat and simmer for 5 minutes;
3. Wash the pot, add half of the butter and heat to melt;
4. Add the chopped green onions after the butter has melted;
5. Pour the cleaned rice into the butter pan, stirring constantly;
6. Add part of the mushroom broth, just after the rice, continue to stir; when the soup will boil dry, add the soup and stir again;
7. When adding the fourth broth, pay attention to the rice grains and try to eat. The rice needs to be cut off and have a certain chewiness;
8. Add the remaining butter, stir until melted, and season with salt;
9. Put the rice on a plate, shred the Parmigiano-Reggiano cheese, and finally diced the mushrooms in the mushroom broth to garnish.
Tips:1. Try to eat more, if the rice is braised for a long time, it will be too soft to remedy;
2. Mushrooms can be more fragrant and richer with two more varieties.
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