Recipe: Yummy Mushroom Risotto (with Optional Truffle Oil)

Mushroom Risotto (with Optional Truffle Oil). This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait. It's the perfect complement for grilled meats and chicken dishes. With the leftovers I made Risotto al Salto.

Mushroom Risotto (with Optional Truffle Oil) Increase the heat to high and add the mushrooms to the pan. Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan. Truffle Oil is essentially extra virgin olive oil that's been infused with truffles, whether black or white. You can cook Mushroom Risotto (with Optional Truffle Oil) using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mushroom Risotto (with Optional Truffle Oil)

  1. You need 300 Gr of Mushrooms – I love just using White Button.
  2. You need 1 of Medium Onion – Finely Chopped.
  3. You need 1 Tbs of Olive Oil.
  4. It’s 25 Gr of Butter.
  5. You need 1/2 Cup of Risotto Rice.
  6. It’s 2 Cups of Chicken Stock.
  7. You need 4 sprigs of thyme.
  8. Prepare of BayLeaf.
  9. You need 1 of Glove Garlic – Minced (or use Puree).
  10. You need of Salt and pepper.
  11. You need of Parmasen to serve.
  12. It’s of Truffle Oil (optional).

It gives a delightful aroma to whatever dish you finish it with. Sweet Vanilla Risotto with Calvados and Caramelised Apples. In an ideal world, we would all be making our own stocks for. Add the white wine slowly, stirring with a wooden spoon, until fully.

Mushroom Risotto (with Optional Truffle Oil) step by step

  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).

This Mushroom Risotto from is worth every bit of stirring. When people ask me what I like to cook most (and people ask alllllll the time), my answer is always risotto. I find the stirring very therapeutic. This Mushroom Risotto topped with an optional dollop of truffle mousse is rich, creamy and totally decadent. It's a delicious side dish that pairs well with beef or chicken.

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