Ingredients
500gr alborio rice
200gr crimini mushrooms
200gr cheese cream
1/2 onion in brunoise
Chicken stock
butter
salt and pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Italy's definitive home cookbook — 2,000 recipes, every region
Compact cotton candy spinner — party fun, flavored sugar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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IN A POT MELT SOME BUTTER AS NEEDED AND ADD THE ONION TO SWEAT, WHEN IS READY ADD THE RICE AND STIR FOR 5 MINUTES, ADD THE STOCK AND SEASON. IN A PAN START TO COOK THE MUSHROOMS WITH A LITTLE BUTTER WHEN THEY ARE ALMOST DONE SEASON AND PUT THEM ON TOP OF THE RISOTTO THAT SHOULD BE ALMOST DONE , ADD THE CREAM CHEESE AND LET IT UNTIL READY AND THE CHEESE IS MELTED. MIX A LITTLE BEAT AND ENJOY.