Recipe: Yummy Creamy mixed mushroom risotto

Creamy mixed mushroom risotto. Heat oil in heavy large skillet over medium heat. Easy Mushroom Risotto Recipe with variously mixed mushrooms, white wine, and parmesan. The risotto rice dish is stuffed with comforting flavors and in this particular Italian recipe, you get to pick your mushrooms.

It is something I enjoy making and serving to others. I have always thought that a creamy mushroom risotto goes great on the colder greyer days. Confession: The idea of making risotto has always scared me. You wrap up frying decoct Creamy mixed mushroom risotto employing 19 ingredients along with 8 including. Here you are make hay.

prescription of Creamy mixed mushroom risotto

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

It always seemed so finicky and fancy and out of my league. That is of course until I tried it. A Dutch friend of mine is the master of risotto, making all sorts of varieties from Creamy mixed mushroom risotto You can't beat a rich and creamy risotto. It's a staple in our house and a great way to use up veg.

Creamy mixed mushroom risotto little by little

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..

Enjoy in the sunshine with a lovely crisp glass of wine. In a medium saucepan over medium heat, bring chicken broth to a simmer. In a large pot or Dutch oven, heat oil. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Creamy Mushroom Risotto Recipe is a classic Italian classic dish made with creamy arborio rice and sauteed mushrooms.