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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mushroom risotto (with optional truffle oil). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Mushroom Risotto (with Optional Truffle Oil) is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Mushroom Risotto (with Optional Truffle Oil) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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):
  1. Make ready 300 Gr Mushrooms - I love just using White Button
  2. Take 1 Medium Onion - Finely Chopped
  3. Take 1 Tbs Olive Oil
  4. Take 25 Gr Butter
  5. Take 1/2 Cup Risotto Rice
  6. Prepare 2 Cups Chicken Stock
  7. Make ready 4 sprigs thyme
  8. Get BayLeaf
  9. Make ready 1 Glove Garlic - Minced (or use Puree)
  10. Get Salt and pepper
  11. Make ready Parmasen to serve
  12. Prepare Truffle Oil (optional)
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)

So that’s going to wrap this up for this special food mushroom risotto (with optional truffle oil) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!