Risotto
1.cook garlic and onion in olive oil 2. sautee the rice 3. add in wine
Utensils
Ingredient Quantity Measure Comments
Rice - Japanese 2 cup 250ml use risotto rice
olive oil 2 Tbs 15ml
onion 1 finely diced
garlic 2 clove finely chopped
stock (chicken) 6 cup 250ml
Parmesan cheese 6 Tbs 15ml grated
Chicken 2 small breasts (steamed and shredded) and truffle oil
wine - white 1.5 cup 250ml
Mushrooms 200 g