Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mushroom risotto (with optional truffle oil). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
This creamy roasted mushroom risotto is infused with truffle oil, parmesan cheese, and even a little whipped cream right at the end! Roasted mushroom risotto is the perfect date night dinner! Creamy, cheesy roasted mushroom risotto is the perfect meal for a chilly fall evening or special occasion.
Mushroom Risotto (with Optional Truffle Oil) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Mushroom Risotto (with Optional Truffle Oil) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mushroom risotto (with optional truffle oil) using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom Risotto (with Optional Truffle Oil):
- Get 300 Gr Mushrooms - I love just using White Button
- Prepare 1 Medium Onion - Finely Chopped
- Get 1 Tbs Olive Oil
- Make ready 25 Gr Butter
- Make ready 1/2 Cup Risotto Rice
- Prepare 2 Cups Chicken Stock
- Take 4 sprigs thyme
- Take BayLeaf
- Get 1 Glove Garlic - Minced (or use Puree)
- Prepare Salt and pepper
- Make ready Parmasen to serve
- Take Truffle Oil (optional)
Add the white wine slowly, stirring with a wooden spoon, until fully. Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent. The truffle oil makes it and my hubs (who hates mushrooms) loved it.
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)
I did the exact recipe except I added minced garlic when incorporating the chicken broth to the mixture and omitted the salt pepper and milk. It was creamy and savory without any of those. I used low sodium broth as well. Phenomenal dish and it will become a. Add the fresh mushrooms, herbs and butter.
So that’s going to wrap this up for this exceptional food mushroom risotto (with optional truffle oil) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
