Mushroom Soy Milk Cream Risotto

조리 순서

1. 
   1

   Heat olive oil in a pan and sauté the finely chopped onion and minced garlic until fragrant. Add the king oyster mushrooms and oyster mushrooms, season with salt and black pepper, and cook until the mushrooms are tender.

2. 
   2

   Add 130 g of cooked rice and gently break it up while mixing with the mushrooms. Pour in the soy milk and cook over medium-low heat, stirring continuously, until the liquid reduces and the risotto becomes smooth and creamy. Adjust the seasoning with additional salt if needed.

3. 
   3

   Remove from the heat, drizzle with a little olive oil, and finish with freshly ground black pepper.