Creamy Milk Risotto

Creamy Milk Risotto
Information
Type	Food
Subtype	Recipe
SP	70
Effect	HP +600, HP Recovery Rate x1.75, Prevents Toad
Ingredients	Malmashroom, Saxham Rice, Sheep Milk
Acquired by	Cooking skill Lv. 8

Creamy Milk Risotto is a Recipe for a Cooked Meal.

Acquired By

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Real Life Recipe

Introduction

• Active cooking time: 40 mins
• Total cooking time: 40 mins
• Serves 6-8

This dish is so divine, it’s been known to cure all wounds. …Or at least, speed up the process some.

Ingredients

• 2 tbsp olive oil (30g)
• 1 tbsp butter (12.5g)
• 1 cup shredded carrots (50g)
• 1 medium, chopped onion
• 2 cups uncooked Arborio rice, American medium grain rice, or white rice (473mL)
• 6 cups sheep’s milk, goat’s milk, or cow’s milk (1420mL)
• 1 cup oyster mushrooms, shiitake mushrooms, or assorted mushrooms (240mL)
• 1 cup grated Parmesan cheese (100g)
• ¼ tsp salt (1.5g), or to taste
• ¼ tsp pepper (2g), or to taste

Steps

1. Cut the mushrooms into slices and pieces as desired. Place the mushroom pieces into a bowl and fill with water. Let the mushrooms sit for 20 minutes or until soft.

2. Put a wide, shallow saucepan on medium heat. Heat 1 tablespoon (14.8mL) olive oil and the butter in the pan, and wait for the butter to melt.

3. In a separate pan, begin heating the milk on medium heat so that it is warm for later. Do not let the milk rise to a boil, and maintain a warm temperature to avoid burning the milk.

4. Cook the onion and carrots to the shallow saucepan.

5. Begin adding the warm milk into the shallow saucepan with the rice, strictly in ½ - 1 cup (118-237mL) increments. Stir the rice regularly to prevent the rice from burning and to allow even absorbance of the fluids. Stir each increment of milk until the milk has dissipated from the pan before adding the next increment.

6. Whisk eggs with a pinch of salt until the yolk and eggs are thoroughly mixed. Ideally, there should be a thin layer of small bubbles at the very top; in practice, thorough mixing is sufficient.

7. While still adding the milk to the shallow saucepan, prepare a separate pan for cooking the presently soaking mushrooms. Place the pan on medium heat. Heat the remaining 1 tablespoon (14.8mL) olive oil in the pan.

8. While still adding milk, remove the mushrooms from the water, and preserve the mushroom water. Cook the mushrooms in the new pan while finishing the milk stirring.

9. After the milk has all been stirred, pour 1 cup (236.6mL) of the mushroom water into the shallow saucepan with the rice. Stir until the water has fully dissipated.

10.Drain the oil from the mushroom pan. Add the mushrooms, the Parmesan cheese, the salt, and the pepper to the shallow saucepan. Stir thoroughly until the cheese has completely melted.

11.Remove the shallow saucepan with the risotto from the heat. Serve the risotto while it is fresh.