Want a healthy, fast and tasty risotto, done in a few minutes? So, check out the suggestion of Jehosapar try making the Milanese risotto with Shitake.
How to Make Milanese Risotto with Shitake
Prepare the risotto: Boil 3 ¼ cups of water (650 ml) in a wide bottom pan. Add the contents of the Milanese Risotto package Uncle João and mix well. Lower the heat and cook in a semi -covered pan for 15 minutes. Keep the heat low, add the butter and carefully stir until the rice is al dente and creamy (2 to 3 minutes). Prepare the mushrooms: Heat a large skillet and melt 1 tablespoon butter over high heat, gradually add the mushrooms so as not to add water and jump them until lightly golden. Add the mushrooms to the risotto and turn off the heat. Add the remaining butter, the green onions and then serve.
Ingredients
Risotto
- 1 packaging of milanese risotto uncle João (175 g)
- 1 tablespoon butter
Mushrooms
- 2 tablespoons butter
- 100 g of shitake mushroom washed and cut into slices
- 100 g of Paris Mushroom washed and cut into slices
- 4 washed and chopped chives
Measurement Conversion Table
Preparation mode
- Prepare the risotto: Boil 3 and ¼ cups of water (650 ml) in a wide bottom pan.
- Add the contents of the Milanese Risotto package Uncle João and mix well.
- Lower the heat and cook in semi -timed pan for 15 minutes.
- Keep the heat low, add the butter and carefully stir until the rice is al dente and creamy (2 to 3 minutes).
- Prepare the mushrooms: Heat a large skillet and melt 1 tablespoon butter over high heat, gradually add the mushrooms so as not to add water and jump them until lightly golden.
- Add the mushrooms to the risotto and turn off the heat.
- Add the remaining butter, the green onions and then serve.
Tip: If you do not find the shitake mushroom, make the recipe only with the Paris mushroom or any other type of fresh mushroom like Shimeji or Pleurotus.
Yield: 4 portions
Preparation Time: 30 minutes
