Mushroom Risotto

Name: Mushroom Risotto
Yield: 2
Ingredients: 1 cup of shiitake mushrooms; 1 cup of shimeji mushrooms; 1 cup of frozen champignon mushrooms; 1 cup (canned) of soy sauce; 2 tablespoons of butter; 1 package of mushroom risotto; Grated Parmesan cheese; Salt to taste

1
1 cup of shiitake mushrooms
2
1 cup of shimeji mushrooms
3
1 cup of frozen champignon mushrooms
4
1 cup (canned) of soy sauce
5
2 tablespoons of butter
6
1 package of mushroom risotto
7
Grated Parmesan cheese
8
Salt to taste

Ingredients

1
1 cup of shiitake mushrooms
2
1 cup of shimeji mushrooms
3
1 cup of frozen champignon mushrooms
4
1 cup (canned) of soy sauce
5
2 tablespoons of butter
6
1 package of mushroom risotto
7
Grated Parmesan cheese
8
Salt to taste

Directions

1
1
2
Begin preparing the risotto by following the manufacturer's instructions
3
Refry the three types of mushrooms in a pan with butter until they're tender
4
When they're soft, add soy sauce and stir for about 30 seconds
5
Remove from heat and set aside
6
2
7
When the risotto is almost ready, add two-thirds of the mushrooms, Parmesan cheese, and salt to taste
8
Serve hot
9
Just before serving, unmold and garnish with the remaining mushrooms.