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Before you jump to Mushroom Risotto (with Optional Truffle Oil) recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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Consider the stairs. Walk up the stairs to where you live or work instead of using the elevator. This isn’t as easy to do if you work on a very high floor but if you work on a lower floor, using the stairs is a superb way to get some extra exercise. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the rest of the way. Lots of people choose the easy elevator ride instead of making an efforts on the stairs. Even just a individual flight of stairs, when travelled up or down a few times a day–can be a great improvement to your system.
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We hope you got benefit from reading it, now let’s go back to mushroom risotto (with optional truffle oil) recipe. You can have mushroom risotto (with optional truffle oil) using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Mushroom Risotto (with Optional Truffle Oil):
- You need 300 Gr Mushrooms - I love just using White Button
- Provide 1 Medium Onion - Finely Chopped
- Prepare 1 Tbs Olive Oil
- Take 25 Gr Butter
- Provide 1/2 Cup Risotto Rice
- Provide 2 Cups Chicken Stock
- Provide 4 sprigs thyme
- You need BayLeaf
- Prepare 1 Glove Garlic - Minced (or use Puree)
- You need Salt and pepper
- Provide Parmasen to serve
- You need Truffle Oil (optional)
Steps 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)
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