Sweet potato risotto
This is an autumn-inspired risotto made with Annou sweet potatoes and mushrooms. You can substitute other mushrooms for the oyster mushrooms. The amount of water used to make risotto can be difficult to determine, but once you get the hang of it, you can use a variety of ingredients, so be sure to master it
How to make it
1
Peel the sweet potato and cut into 1cm cubes
2
Heat a pot, melt the butter, and fry the chopped onion. When the onion has softened, add the chopped bacon, shredded oyster mushrooms, and the sweet potato from [1] and fry. After frying for about 1 minute, add the white wine
3
Once everything is mixed, add the Italian rice, add enough of the boiling broth to cover the rice, and set the timer for 18 minutes
4
Stir well and simmer until the liquid has reduced, then add the remaining broth in several batches. When the rice is cooked to the right consistency, al dente, turn off the heat, add the butter and Parmesan cheese, and mix well. Add salt and pepper to taste
Ingredientsfor 3 people
-
- Anno sweet potatoes. After peeling.
- 100g
-
- Italian rice
- 1/2 cup
-
- Finely chopped
- 40g
-
- butter
- 20g
-
- bacon
- 30g
-
- Hiratake mushroom
- 1 pack
-
- White wine
- 80cc
-
- Bouillon soup
- About 400cc
-
- buttering For
- 10g
-
- Parmesan cheese For finishing with
- 1 tablespoon
-
- salt
- A little
-
- Pick it
- A little
[PR]
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