Hey everyone, it is Jim, 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. This time, I am going to make it a bit tasty. This will be really delicious.
Mushroom Risotto (with Optional Truffle Oil) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Mushroom Risotto (with Optional Truffle Oil) is something that I have loved my whole life.
This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait. The end result was a creamy risotto with great flavor, the perfect complement to the pork piccata I served it with. I shaped about half cup of the cold risotto and pan fry it with olive oil until it is golden brown.
To begin with this particular recipe, we must first prepare a few components. You can have 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):
- Take 300 Gr Mushrooms - I love just using White Button
- Make ready 1 Medium Onion - Finely Chopped
- Prepare 1 Tbs Olive Oil
- Make ready 25 Gr Butter
- Take 1/2 Cup Risotto Rice
- Prepare 2 Cups Chicken Stock
- Prepare 4 sprigs thyme
- Prepare BayLeaf
- Get 1 Glove Garlic - Minced (or use Puree)
- Get Salt and pepper
- Make ready Parmasen to serve
- Prepare Truffle Oil (optional)
Find more recipe inspiration at BBC Good Food. For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted.
Steps 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)
Top with a drizzle of truffle oil and chopped parsley. 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.
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