You are|Are|Again} looking for idea recipes mushroom risotto (with optional truffle oil) that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious mushroom risotto (with optional truffle oil) should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of mushroom risotto (with optional truffle oil), first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare mushroom risotto (with optional truffle oil) delicious wherever you are, because as long as you know the trick, this dish is could become dish special.

Ingredients and seasonings required exist for make

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

Remove the garlic cloves and add the mushrooms and the rest of the butter. Drizzle with the truffle oil, remove from heat. Add the Arborio rice and toss to coat completely. Paul Heathcote 's mushroom risotto recipe is given a rich boost with the addition of truffle oil and Parmesan.

How to make:process 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)
6. Done and ready to serve!

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. To make this mushroom truffle oil risotto, start by selecting the Sauté function on your Instant Pot. Once heated, melt the butter in the pot. Next, add the rice and wine to the pot and stir well. Remove the mushrooms and chop finely.

I say thank you for using the recipe that I convey on here. We have high hopes we Hope it’s useful and good luck!