You are|Are|Again} looking for inspiration recipes creamy mixed mushroom risotto that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious creamy mixed mushroom risotto should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of creamy mixed mushroom risotto, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare creamy mixed mushroom risotto delicious home, because as long as you know the trick, this dish is could become treat special.

Ingredients and seasonings required for make

1. Prepare For the risotto
2. Take 1 x onion chopped
3. Use 2 x garlic cloves crushed
4. Use 1 x stick of celery
5. Take 150 g mixed mushrooms chopped
6. Use Small handful of dried porcini mushrooms soaked
7. Prepare 1 glass white wine
8. Prepare 250 g risotto rice
9. Use 1 litre stock (I used veg but chicken would work too)
10. Prepare 1 handful grated Parmesan cheese
11. Take 1 drizzle of truffle oil
12. Prepare 1 tbsp fresh thyme leaves
13. Prepare 2 x bay leaves
14. Prepare For the mixed mushroom topping
15. Prepare 200-300 g mixed mushrooms
16. Prepare 2 garlic cloves crushed
17. Prepare 1 tbsp fresh thyme leaves
18. Prepare Handful green leaves (Calvalo Nero or kale work well)
19. Prepare Seasoning

Add wine and stir until almost absorbed. Finely chop the onion and add to the pan, saute until the onions are translucent. Clean, wash, pat dry, and chop fresh mushrooms. Drizzle olive oil into a medium-sized pot to coat the bottom.

How to cook Creamy mixed mushroom risotto:

1. Finely chop the onion, garlic and celery and fry in a little olive oil for 5 minutes or until soft (don’t brown)
2. Add the chopped mushrooms and porcini mushrooms and Fry for another 2-3 mins before adding the risotto rice and frying for another 2 mins until the rice starts to go translucent.
3. Make sure the pan is on a high heat and then add the wine - allow to reduce down until it has mostly disappeared / been absorbed. Then add the thyme and bay leaves, plus a little seasoning.
4. Gradually add the stock, stirring all of the time, adding more as it absorbs into the rice. Keep doing this until the rice is almost cooked through (you might not use all of the stock)
5. Add a squeeze of lemon juice, stir through. Remove from the heat and add a handful of Parmesan, stir through and cover for a few minutes while you prepare the topping.
6. Fry off the garlic in a little olive oil - don’t brown.
7. Then add the mushrooms (whole or chopped, depending on size or type), along with the green veg. Fry until starting to soften. Add the thyme, season to taste and remove from the heat.
8. Remove the lid from your risotto, top with the mixed mushrooms and a drizzle of truffle oil. Watch out for the bay leaves.
9. Done and ready to serve!

Add garlic whole, and a pinch of chili flakes. How do you make Gordon Ramsay mushroom risotto? What goes best with mushroom risotto? Add the Butter to a pan and melt. Throw in the cut onion and finely chopped garlic.

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