Risotto Champignon

Risotto Champignon

published in quarta, 20 de abril de 2016
Ingredients Syrup:

– 200g arborio rice.
– 1 grated onion.
– 50 g butter.
– 100 ml of white wine.
– 50g shitake.
– 50g of fresh mushrooms.
– 50g shimeji.
– 2 spoons (soup) of soy sauce.
– 200 ml of vegetable broth.
– 100g of grated cheese.


Method of preparation::

In a saucepan saute the onion and butter. Then add the shitake, the mushrooms and the chopped shimeji along with the soy sauce, Arborio rice, broth legumese white wine. When you reach the desired point, add the cheese.