Hi, I’m Clara. Today, I will show you a way to prepare mushroom risotto (with optional truffle oil) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mushroom Risotto (with Optional Truffle Oil) Recipe
Mushroom Risotto (with Optional Truffle Oil) is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Mushroom Risotto (with Optional Truffle Oil) is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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):
- Get Mushrooms - I love just using White Button
- Take Medium Onion - Finely Chopped
- Prepare Olive Oil
- Prepare Butter
- Take Risotto Rice
- Make ready Chicken Stock
- Make ready thyme
- Prepare BayLeaf
- Take Glove Garlic - Minced (or use Puree)
- Get Salt and pepper
- Make ready Parmasen to serve
- Take Truffle Oil (optional)
Instructions to make Mushroom Risotto (with Optional Truffle Oil):
- 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)
- 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.
- 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.
- 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.
- Serve in bowls add a little cheese on top and drizzle with truffle oil (optional)
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