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Mushroom Risotto (with Optional Truffle Oil) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Mushroom Risotto (with Optional Truffle Oil) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook mushroom risotto (with optional truffle oil) using 12 ingredients and 5 steps. Here is how you can achieve that.
Composition needed to serve Mushroom Risotto (with Optional Truffle Oil):
- 300 Gr Mushrooms - I love just using White Button
- 1 Medium Onion - Finely Chopped
- 1 Tbs Olive Oil
- 25 Gr Butter
- 1/2 Cup Risotto Rice
- 2 Cups Chicken Stock
- 4 sprigs thyme
- BayLeaf
- 1 Glove Garlic - Minced (or use Puree)
- Salt and pepper
- Parmasen to serve
- Truffle Oil (optional)
Directions to serve 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)
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