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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mushroom risotto (with optional truffle oil). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mushroom Risotto (with Optional Truffle Oil) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Mushroom Risotto (with Optional Truffle Oil) is something that I have loved my entire life.

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

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

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