Korean🍚 Starches

Mushroom Cream Risotto

Name: Mushroom Cream Risotto
Total time: 20 min
Cuisine: Korean
Ingredients: ~250 g Mushrooms; ~1 Onion; 1 tbsp Minced garlic; ~1½ cups Milk (or heavy cream); 2 slices Cheese slices; ~2 cups Cooked rice; ~2 tbsp Cooking oil or butter; to taste Salt; to taste Black pepper; ~2 tbsp Parmesan cheese (optional garnish); ~2 tbsp Parsley (optional garnish)

⏱ 20 min

A simple and creamy mushroom risotto made with fresh mushrooms and milk or cream, finished with cheese for extra flavor.

Adapted from a video by 하루한끼 one meal a day

버섯크림리조또 Mushroom Risotto

Watch on YouTube

Ingredients

Mushrooms~250 gest.
Onion~1est.
Minced garlic1 tbsp
Milk (or heavy cream)Add enough to just barely cover the ingredients~1½ cupsest.
Cheese slices2 slices
Cooked rice~2 cupsest.
Cooking oil or butter~2 tbspest.
Saltto taste
Black pepperto taste
Parmesan cheese (optional garnish)Sprinkle on top at the end for extra flavor~2 tbspest.
Parsley (optional garnish)

Steps

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1
Cut the mushrooms and onion into bite-sized pieces.
2
Heat oil or butter in a pan, add the minced garlic, and stir-fry over low heat until fragrant.
3
Add the onion and stir-fry until translucent, then add the mushrooms and cook until they soften and release moisture.
4
Pour in the milk (or heavy cream) until it just covers the ingredients, then add the cheese slices to taste.
5
Add the cooked rice and stir well, cooking until slightly thickened, then turn off the heat.
6
Season with salt and black pepper to finish.
7
Plate the risotto, garnish with parmesan cheese and parsley if desired, and enjoy.

Mushroom Cream Risotto

Ingredients

Steps

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