材料
| Chameleon tongue tip | 1 piece |
| Shiitake mushrooms | 100g |
| King oyster mushrooms | 100g |
| Risotto rice | 200g |
| Parmesan cheese | 50g |
| White wine | 100ml |
| Onion | 1/2 piece |
| Garlic | 1 clove |
| Olive oil | 2 tablespoons |
| Chicken broth | 500ml |
| Salt | to taste |
| Pepper | to taste |
作り方
- 1
Finely chop the onion and garlic
- 2
Slice the chameleon tongue tip thinly
- 3
Heat olive oil in a pan and sauté the onion and garlic
- 4
Add shiitake and king oyster mushrooms and lightly sauté
- 5
Add risotto rice and stir until transparent
- 6
Add white wine and evaporate alcohol
- 7
Gradually add chicken broth while gently simmering the rice
- 8
Add chameleon tongue tip and simmer
- 9
Cook until risotto becomes creamy
- 10
seasoning with salt and pepper
- 11
Mix in Parmesan cheese
- 12
Plate the risotto and sprinkle with parsley
🗨️コメント：
This risotto has some hidden depths...! The aftertaste lingers astonishingly!
