Puffy chicken sauce

In the middle of the autumn, it was decided to make some sweet meals. In the morning, chicken soup was stewed, and fresh chicken soup was a good material for cooking risotto. The so-called tasting fingers are rice that is fried in butter and then cooked in gravy or vegetable soup, and rice absorbs all the juice, without water. This dish originates in the rice-producing region of northern Italy, where, in the case of Milan, many hotels supply the staple food, with different branding tastes that vary from one to the next, but its characteristics can be summed up in a few keywords: it is rich, it is rich, it is stylish, it is one of my favorite staples. The pasta, although it appears to be just a plate, is a relatively high-end Italian food, usually supplied only by underground Italian restaurants, probably because of the long time required for cooking and the material examination, which is the main course, usually with vegetable salads. Common pasta tastes like seafood, mushrooms, ham, chicken, red beef juice, etc. Because there were mushrooms and truffles at home, and mushrooms and chicken soup were always the best partners, so I decided to make a truffle chicken stew with both. Just as many other good foods take long to cook, good pasta also requires time and patience to cook. For the sake of taste, time and patience are worth it, and it is not complicated. The finished Risotto, the rice, the rice, the milk, the mushrooms, the juice, and the truffles add a unique smell and taste。