Recipe Appetizing Mushroom Risotto (with Optional Truffle Oil)

Mushroom Risotto (with Optional Truffle Oil).

You can have Mushroom Risotto (with Optional Truffle Oil) using 12 ingredients and 5 steps. Here is how you achieve it.

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. Prepare 25 Gr of Butter.
5. It’s 1/2 Cup of Risotto Rice.
6. It’s 2 Cups of Chicken Stock.
7. It’s 4 sprigs of thyme.
8. It’s of BayLeaf.
9. Prepare 1 of Glove Garlic – Minced (or use Puree).
10. Prepare of Salt and pepper.
11. Prepare of Parmasen to serve.
12. It’s of Truffle Oil (optional).

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).

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