Mushroom Risotto Recipe

Mushroom Risotto Recipe

Ingredients:
1. 20-25 cups of clean water

2. 2-3 oz of fresh mushrooms

3. 2-3 teaspoon of entire dark pepper corns

4. 2-5 stick of non salted spread

5. 12 to 15 ounces of mixed new mushrooms

6. 2-3 sliced green onions
7. salt and black pepper
8. White Rice

9. 1/2 – 1 cup wine

10. 3 cups of ground Parmesan cheddar, liquefied and prepare 1/2 to 1 cup of shredded  parmesan cheddar for the garnish.

Method:

1. Heat the water and place it together with the mushrooms, and pepper to a point of boiling in a medium or large pan. Slowly decrease the high temperature, and let it boil gently for 60 minutes.

2. Liquefy 3-5 tablespoons of spread in a pot over a not so high and not so low temperature. Cook the mixed mushrooms till it will become very fine and the surface is a little scorch for 2-3 minutes; then transfer it to another plate.

3. Liquefy 2-3 tablespoons of spread in a pan over a not so high and a not so low temperature. Cook onion until they are fine and becomes translucent for 5-7 minutes. Put it with salt. Mix it with rice, and cook for about 2 minutes. Add wine, and cook for 5 till about fully consumed minutes.

4.  Prepare a 1 container kept stock on the top of rice, and cook, frequently mix it with a wooden spoon.  Keep adding stock, 1 container once, mix it continuously, until grains will become firm but not too crunchy or hard, for 45 minutes.

5. Remove the product from the hot temperature and put a salt and pepper with it. Blend it in with melted 2 to 3 tablespoons of  margarine or butter and the ground Parmesan cheddar. Decorate risotto with mushrooms, and with shredded Parmesan.

Then finally…. Serve it with your friends and family….