Recipe for Italian Mushroom Risotto

Materials
Rice 1 cup
olive oil 2 tsp
onion 1 cup or half cup
garlic 2 petals
Unsalted butter 2 tsp
Low-salt chicken broth 2.5 cups
White wine 1/3 cup
White mushrooms 50g
Dried shiitake mushrooms 5
Sauteed Mushrooms in Olive Oil 2 tsp
Ingredients Measurement
1 cup Equal to 240ml
1 tsp Equal to 5 ml
Prepare the ingredients, chop the onion and garlic, slice the mushrooms, soak the dried mushrooms and slice them, and reserve the soaking water for later use; wash the rice and drain it.

Boil chicken soup in a pot

Heat the pan with cold oil and fry the mushrooms until half cooked, then set aside.
Pour in 2 teaspoons of olive oil and 2 teaspoons of butter, add onion and fry until the edges are slightly browned, add garlic and mix, then add rice and fry for about 1 minute.

Pour in 1/3 cup of white wine and sauté for 1 minute.

Start by adding chicken broth one spoonful at a time and stir-frying. After each spoonful of chicken broth is added, stir-fry until the rice has absorbed the broth before adding the next spoonful. Stir-frying the rice takes about 18-20 minutes. In the last 3-5 minutes, you can taste the rice to find the texture you like. Then add appropriate amounts of salt and pepper and mix well. When the half-cooked mushrooms are added, add them to the pot and stir-fry together

After serving, you can sprinkle some Parmesan cheese and parsley on the plate.

1-This dish is easy to make. The only thing you need to do is be patient when adding the chicken broth, one spoonful at a time, and the time should be between 18-20 minutes.
2-You can use Arborio Italian rice or Asian rice, mainly depending on which taste you like. Of course, using Arborio is the most authentic way.
3-The addition of white wine is essential, otherwise the flavor will change greatly. Alcohol will evaporate quickly at high temperatures, leaving only the aroma of wine, so I don't think it will prevent children from eating it.