Mushroom Risotto (with Optional Truffle Oil)
Mushroom Risotto (with Optional Truffle Oil)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mushroom risotto (with optional truffle oil). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mushroom Risotto (with Optional Truffle Oil) is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Mushroom Risotto (with Optional Truffle Oil) is something which I have loved my entire life.

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To get started with this recipe, we must prepare a few ingredients. You can have mushroom risotto (with optional truffle oil) using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom Risotto (with Optional Truffle Oil):
  1. Make ready 300 Gr Mushrooms - I love just using White Button
  2. Make ready 1 Medium Onion - Finely Chopped
  3. Prepare 1 Tbs Olive Oil
  4. Prepare 25 Gr Butter
  5. Get 1/2 Cup Risotto Rice
  6. Prepare 2 Cups Chicken Stock
  7. Prepare 4 sprigs thyme
  8. Make ready BayLeaf
  9. Prepare 1 Glove Garlic - Minced (or use Puree)
  10. Take Salt and pepper
  11. Make ready Parmasen to serve
  12. Get Truffle Oil (optional)

Serve into pre-warmed bowls and eat immediately. * I like to serve mushroom risotto with slivers of rare steak on the side and a mixed green salad. When serving the risotto into individual bowls, drizzle a bit more truffle oil and sprinkle the remaining parmesan on top before serving. Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent.

Steps to make Mushroom Risotto (with Optional Truffle Oil):
  1. Chop the Onion and fine as possible and Fry in the Olice Oil to soften but not brown. About 5 mins on Medium - Add Garlic and fry for an extra 1 min. season with only a little salt and Lots and lots of ground black pepper. (If using Parmesan Cheese remember it is quiet salty so do not add too much salt at this stage - easy to add a little more at the table)
  2. Add the Butter, Mushrooms and herbs and cook for a few mins until Mushrooms start to soften and start to be golden. About 3-4 mins.
  3. Add the Rice and coat with the oily buttery goodness, at the same time heat the stock in a separate pan and kill hot - NOT boiling.
  4. Add 1 laddle of the stock to the rice and stir until all liquid absorbed, repeat until all the liquid used and your rice is cook and slightly firm - this is perfectly cooked.
  5. Serve in bowls add a little cheese on top and drizzle with truffle oil (optional)

Add the white wine slowly, stirring with a wooden spoon, until fully. The truffle oil makes it and my hubs (who hates mushrooms) loved it. I did the exact recipe except I added minced garlic when incorporating the chicken broth to the mixture and omitted the salt pepper and milk. It was creamy and savory without any of those. I used low sodium broth as well.

So that is going to wrap it up for this special food mushroom risotto (with optional truffle oil) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!