Hello, I am Kate. Today, I’m gonna show you how to prepare mushroom risotto (with optional truffle oil) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. 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 current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Mushroom Risotto (with Optional Truffle Oil) is something that I have loved my whole life.
To bewith this recipe, we must prepare a few components. You can have mushroom risotto (with optional truffle oil) using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mushroom Risotto (with Optional Truffle Oil):
- Prepare Mushrooms - I love just using White Button
- Get Medium Onion - Finely Chopped
- Take Olive Oil
- Prepare Butter
- Prepare Risotto Rice
- Take Chicken Stock
- Get thyme
- Prepare BayLeaf
- Get Glove Garlic - Minced (or use Puree)
- Prepare Salt and pepper
- Get Parmasen to serve
- Make ready 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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