Milk mushroom risotto

Beef cubes 100 grams	Dried shiitake mushrooms 5 grams
Mushroom 80g	Asparagus 100 grams
Rice 50 grams	Onion 20 grams
Sea salt and black pepper 4 twist	Black pepper juice 30g
Milk 80g	Condensed milk 5 grams
White sesame seeds 3 grams	Olive oil 5 grams

How to make milk mushroom risotto

Step 1

The ingredients are all bought from the supermarket, and the seasonings are all at home. What's wrong with you? Hurry up and give it a try!

Step 2

Soak the mushrooms in warm water and slice them, cut the beef into thick pieces, slice the mushrooms, cut the asparagus into sections, and chop the onions. ⚠️ Don’t throw away the mushroom water, it will be used to make the soup base for risotto later.

Step 3

Brush the pan with oil, add beef cubes and fry over high heat for 2 minutes, remove and set aside. ⚠️ If you want a more tender texture, just make it Maillard brown. It is normal to have blood.

Step 4

Brush oil into the pan. When the oil is hot, add onions and mushrooms and stir-fry for 1 minute. The mushroom slices will become soft.

Step 5

Pour in the mushroom water, turn to high heat and bring to a boil. ⚠️ You can also fry the mushrooms first to make the soup, then add water and boil, then cut the mushrooms into small pieces.

Step 6

Add mushroom slices, milk and condensed milk and bring to a boil again

Step 7

Add asparagus and beef and season with black pepper sauce. ⚠️ I put the ingredients in order according to their ripeness, and try not to put them together.

Step 8

Simmer over low heat for 1 minute, add rice and cook over high heat for another 1 minute.

Step 9

Add sea salt to taste and white sesame seeds, stir well and turn off the heat

Step 10

The beef is tender, the asparagus is crisp and tender, and the mushrooms are soft and tender. They are not as good as the rice that absorbs the aroma of milk and pepper. Every bite is rich!

Step 11

If you want a softer texture, extend the time in the last step, or add the rice in advance. This is a risotto that becomes more fragrant the longer it is cooked. Cooking tips for milky mushroom risotto

Tips for making Italian risotto: ●Fresh aroma: When the water for soaking dried mushrooms and the juice for frying fresh mushrooms are mixed together, isn’t this what you get? ●Milk flavor: Use milk instead of cheese, or simmer it for a while. ● Rich: Fry over low heat, cook over medium heat, and then reduce over high heat. Otherwise, add some grated cheese at the end to ensure smooth texture!