Recipe of Speedy Mushroom Risotto (with Optional Truffle Oil)

Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Mushroom Risotto (with Optional Truffle Oil). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Mushroom Risotto (with Optional Truffle Oil) Recipe. Italian Pasta with Truffle Oil and More. This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait.

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

Truffle Oil is essentially extra virgin olive oil that's been infused with truffles, whether black or white.It gives a delightful aroma to whatever dish you finish it with.Mushroom risotto recipe, the way I make it, with a touch of truffle oil to finish.Enjoy this a classic vegetarian mushroom risotto with Parmesan cheese, porcini mushrooms, garlic, shallots, and white wine with truffle oil.

Mushroom Risotto (with Optional Truffle Oil) instructions

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).

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.Divide the risotto among four serving plates, drizzle with truffle oil and serve.

Looking for a classic vegetarian mushroom risotto recipe with the depth of flavor that only a generous amount of fresh mushrooms and the sensuous aroma of.Add the white wine slowly, stirring with a wooden spoon, until fully.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.Recently, I was lucky enough to receive a shipment of amazing Alexian patés and spreadable mousses.