Easiest Way to Cook Yummy Mushroom Risotto (with Optional Truffle Oil)

Mushroom Risotto (with Optional Truffle Oil). Paul Heathcote's mushroom risotto recipe is given a rich boost with the addition of truffle oil and Parmesan. For the mushrooms, use a selection of wild mushrooms or button mushrooms, and if making this for a vegetarian, replace the Parmesan with a cheese free of animal rennet. This creamy roasted mushroom risotto is infused with truffle oil, parmesan cheese, and even a little whipped cream right at the end!

Mushroom Risotto (with Optional Truffle Oil) step by step Chop the Onion and fine as possible and Fry in the Olice Oil to soften but not brown. When serving the risotto into individual bowls, drizzle a bit more truffle oil and sprinkle the remaining parmesan on top before serving. Remove the pot from the heat and add in the parsley, parmesan and salt and pepper to taste. You can cook Mushroom Risotto (with Optional Truffle Oil) using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mushroom Risotto (with Optional Truffle Oil)

1. You need 300 Gr of Mushrooms - I love just using White Button.
2. Prepare 1 of Medium Onion - Finely Chopped.
3. Prepare 1 Tbs of Olive Oil.
4. It's 25 Gr of Butter.
5. You need 1/2 Cup of Risotto Rice.
6. Prepare 2 Cups of Chicken Stock.
7. You need 4 sprigs of thyme.
8. Prepare of BayLeaf.
9. You need 1 of Glove Garlic - Minced (or use Puree).
10. It's of Salt and pepper.
11. Prepare of Parmasen to serve.
12. Prepare of Truffle Oil (optional).

Serve into pre-warmed bowls and eat immediately. * I like to serve mushroom risotto with slivers of rare steak on the side and a mixed green salad. 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.

Mushroom Risotto (with Optional Truffle Oil) step by step

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).

The truffle oil makes it and my hubs (who hates mushrooms) loved it. 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. Season your mushroom and truffle oil risotto with a bit of sea salt or kosher salt and fresh ground black pepper (go easy on the salt and pepper-you don't want to overpower the truffle oil!), to taste and garnish it with a small amount of fresh chopped parsley if you.