Mushroom Risotto (with Optional Truffle Oil)
My GO TO quick (and Easy) impressive Starter
Mushroom Risotto (with Optional Truffle Oil)
My GO TO quick (and Easy) impressive Starter
Cooking Instructions
- 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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