A file became corrupted, but towards the end I put the risotto on the bottom of the serving pan, then mixed together spinach and the other half of the mushrooms on top of the risotto. That’s when I put on the cheese.
Ingredients
-Risotto
olive oil
thin onions and garlic
rinsed rice
wine
stock
1/2 of roasted mushrooms and chicken
little tiny pepper
butter
-topping
1/2 of roasted mushrooms and chicken
spinach
mozarella shredded
parmesan cheese
I’m going to make a risotto today so first I’m going to turn the oven to about 380 F now I’m going to cut up the mushrooms and chicken [Music] right now I’m going to put olive oil a bit of salt and some Italian herbs seasoning my favorite kind of seasoning the is ready so I want to hurry so I’m going to make sure that the the roasting vegetables don’t stick to this pan to the roasting [Music] pan all right now for the onions [Music] and I’m going to cut up the garlic here my [Music] onions now I need to wash the rice or rinse it and I’m going to put my garlic and rice together I’m warming up the chicken broth that I made from yesterday so that when I add it to the rice it’s not cold then this rice needs to Brown a bit this is the onions the garlic and rice all together [Music] now that I’ve had a bit of broth in there I’m going to add a bit of cooking wine we’re going to cook away the stringent smell just pulled out the mushrooms and chicken now I’m going to add half to it now we need to put in a bit of salt and some pepper going I cut up the chili always wash out the seeds and add it to the risotto now going to top it a bit of mozzarella cheese just a bit and then parmesan cheese looks rather good let’s try it out get some of that [Music] mushroom mushrooms really good pretty good