Matsutake Risotto
1.
Fresh matsutake from Yunnan has been on the market these days, I bought a catty online
2.
Scrape the matsutake mushroom 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 and fry the matsutake mushrooms evenly, and fry until soft and ready for use
4.
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 onions that have been cut 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 evenly
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, each time you add it until the rice is just immersed, you can continue to stir fry
10.
I added the stock about 3 times, and fry until the rice 8 is ripe, add a little whipped cream and white pepper, mix well
11.
Finally, add the right amount of shredded cheese and mix well, I added shredded mozzarella cheese
12.
Finally, put the fried matsutake slices on the rice, cover and simmer for 5 minutes
13.
Matsutake risotto is finished, let’s start eating
Tips:
When frying matsutake mushrooms, it is not recommended to use butter, because the butter fragrance is too strong and it will take away the fragrance of matsutake mushrooms.
