Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mushroom risotto (with optional truffle oil). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Mushroom Risotto (with Optional Truffle Oil) is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mushroom Risotto (with Optional Truffle Oil) is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook mushroom risotto (with optional truffle oil) using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mushroom Risotto (with Optional Truffle Oil):
- Prepare 300 Gr Mushrooms - I love just using White Button
- Take 1 Medium Onion - Finely Chopped
- Get 1 Tbs Olive Oil
- Get 25 Gr Butter
- Prepare 1/2 Cup Risotto Rice
- Prepare 2 Cups Chicken Stock
- Prepare 4 sprigs thyme
- Get BayLeaf
- Prepare 1 Glove Garlic - Minced (or use Puree)
- Make ready Salt and pepper
- Get Parmasen to serve
- Prepare Truffle Oil (optional)
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. Top with a drizzle of truffle oil and chopped parsley.
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)
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. Sweet Vanilla Risotto with Calvados and Caramelised Apples. In an ideal world, we would all be making our own stocks for. This Mushroom Risotto topped with an optional dollop of truffle mousse is rich, creamy and totally decadent.
So that is going to wrap it up with this exceptional food mushroom risotto (with optional truffle oil) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
