Matsutake Risotto
1.
Fresh matsutake from Yunnan is on the market, and I bought a catty online.
2.
Scrape the matsutake mushrooms with a knife, cut 2 into thin slices and 3 into small pellets for later use.
3.
Add a little olive oil to the pot, stir fry the matsutake mushrooms evenly, and fry until soft and ready for use.
4.
Then put the matsutake slices in a frying pan and fry, evenly sprinkle some sea salt to taste.
5.
Add an appropriate amount of olive oil and a small amount of butter to the pan, heat it up, add the small onion diced in advance, and stir fry until the texture becomes soft.
6.
Then add the rice that has been washed in advance and start to stir-fry evenly.
7.
Stir-fry for a while, add the previously fried matsutake and some sea salt and continue to stir well.
8.
Then add an appropriate amount of white wine and continue to stir-fry until the rice absorbs all the wine.
9.
Then start adding the broth in batches, and continue to stir fry each time until the rice has just been immersed.
10.
I added the stock about 3 times, and stir-fry until the rice 8 is ripe, add a little whipped cream and white pepper, and mix well.
11.
Finally, add an appropriate amount of shredded cheese and mix well. I added shredded mozzarella cheese.
12.
Finally, put the previously fried matsutake slices on the rice, cover and simmer for 5 minutes.
13.
The matsutake risotto is finished, let’s eat.
Tips:
When frying matsutake mushrooms, it is not recommended to use butter, because the butter flavor is too strong and it will take away the fragrance of matsutake mushrooms.
