Ready to Serve Mushroom Risotto with Optional Truffle Oil Delicious Perfect

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Good Morning every body, now you can prepare recipe Mushroom Risotto (with Optional Truffle Oil) with 12 ingredients and 5 steps. Below this is how to cook, please carefully carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 5 stages of easy cooking Mushroom Risotto (with Optional Truffle Oil).

Ingredients for Mushroom Risotto (with Optional Truffle Oil) #

1. Prepare 300 Gr : Mushrooms - I love just using White Button.

2. Needed 1 : Medium Onion - Finely Chopped.

3. Prepare 1 Tbs : Olive Oil.

4. Prepare 25 Gr : Butter.

5. Prepare 1/2 Cup : Risotto Rice.

6. Needed 2 Cups : Chicken Stock.

7. Needed 4 sprigs : thyme.

8. Needed : BayLeaf.

9. Prepare 1 : Glove Garlic - Minced (or use Puree).

10. Needed : Salt and pepper.

11. Prepare : Parmasen to serve.

12. Prepare : Truffle Oil (optional).

If all basic ingredients Mushroom Risotto (with Optional Truffle Oil) it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Step by Step Cooking Mushroom Risotto (with Optional Truffle Oil) #

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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