Parmesan Risotto
Classic Italian risotto made with Parmesan cheese.
Ingredients
Parmesan cheese (grated)
60~80 g
Rice
100 g (125 ml)
Onion (finely chopped)
2 tbsp
Mushrooms (chopped)
3
Butter
30 g
Salt
to taste
Pepper
to taste
Chicken bouillon cube
2
Water
3 cup
Instructions
1
Prepare the ingredients
Chop the mushrooms. Pour the specified amount of water into a pot, heat over medium heat, add the chicken bouillon cubes and dissolve them, then turn off the heat.
2
Sauté the aromatics
In another pot, melt the butter and sauté the onion over medium heat. When the onion softens, add the mushrooms and cook together. Once the mushrooms have also softened, add the rice directly without washing and stir-fry together.
3
Simmer the rice
When the rice becomes translucent, pour in enough broth to cover the rice and simmer over low heat. When the broth is absorbed, add one ladleful of broth and continue to simmer. Repeat this process until the rice is cooked to your preferred tenderness.
4
Finish with cheese
Add the grated Parmesan cheese and mix to combine, then season with salt and pepper to taste.
