Mushroom risotto and cucumber

Overview

Risotto, a good food that can be as simple as it is or as difficult as it is, comes from Italy and is distinguished by its dense and sticky texture and delicious and pure seasoning. The risotto I’m talking about today relies on mushrooms to make it fresh. It combines snow mushrooms, pearl mushrooms and fresh white mushrooms. White wine and scallop stock are used as the base. Finally, some parmesancheese is rubbed on it, and... cucumbers are served on the side! Hey! The two of them go really well together~ Let's put aside all the concepts of finedining for the time being and return to our own dining table. You can make a wonderful dinner by yourself, let's do it together!

Tags

• staple food
• home cooking
• foreign cuisine
• old man
• dinner with friends
• spring recipes
• lunch
• bacon
• balsamic vinegar
• brown sugar
• cucumber
• garlic cloves
• grind black pepper
• mushrooms
• olive oil
• onions
• parmesan cheese
• scallop stock
• sesame oil
• short stem rice
• unsalted butter
• white mushroom
• dry white wine
• minced garlic
• salt

Ingredients

Steps

1. 1 Main ingredients.

   

2. 2 The mushrooms used for soaking in advance can be refrigerated and soaked overnight in advance, and the soaked juice should be left to settle and sediment for later use. Heat the olive oil and butter in a pan and sauté the chopped onions until soft and caramelized.

   

3. 3 Add the mushrooms and stir-fry until fragrant. Finally, add the garlic and stir-fry until fragrant.

   

4. 4 Add the rice and stir-fry until the oil evenly coats the rice grains, about 2 minutes.

   

5. 5 Pour in dry white wine first. The wine will dissipate and the water will be absorbed by the rice grains. Then add the soup for soaking the mushrooms. After it is completely absorbed, add the scallop stock (more to cover the rice grains). Cover and cook over low heat for 8 minutes. During this period, you can make cucumbers. Cut cucumber into 1/4 strips and pat loose. In a mixing bowl, add vinegar, salt, sugar, black pepper, and minced garlic. While stirring, pour in sesame oil. After emulsification, mix well with cucumber and coriander.

   

6. 6 Open the lid and check the condition of the rice grains (rice grains that are sticky on the outside and elastic on the inside have the best texture. They need to be clearly defined and can be spread out by gently pressing the bottom of the plate). If you still need to continue cooking, add some stock or water, stir evenly, and pay attention to the changes in the texture of the rice grains while stirring.

   

7. 7 Fry bacon and white mushrooms in olive oil until caramelized.

   

8. 8 Season with salt before serving and add a handful of parmesan cheese.

   

9. 9 Sprinkle the bacon and mushrooms over the risotto, rub with the parmesancheese, a little cilantro, and welldone! Just make a cup of lemon maple syrup and it will be enough~