Mushrooms and Truffle Olive Oil Risotto
Want to prepare a quick, practical but sophisticated recipe? The tip is delicious mushroom risotto. Ideal for that special lunch or dinner.
Ingredients
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500 grams of various fresh mushrooms
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1 medium onion, finely chopped
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2 cloves of garlic, chopped
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400 grams of rice for risotto
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2 litres of chicken or vegetable broth
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8 tablespoons grated grana padano cheese
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1 tbsp chopped fresh parsley
Preparation Method
- Soak the dried mushroom in warm water for half an hour. Drain in a sieve and reserve the water. Chop the mushrooms into small pieces.
- Slice all fresh mushrooms about five millimeters thick.
- Heat a little olive oil very well in a large frying pan and sauté the mushrooms. Only one layer of mushrooms should be placed in the pan at a time. If you cannot fit them all in at once, do it several times. Season the mushrooms with salt and pepper while still in the pan. As soon as they start to look moist, remove them and set them aside.
- Sauté the chopped onion and garlic in butter or olive oil until whitish, without browning. Mix in the rice and sauté a little more. Add the wine and keep stirring until the alcohol has evaporated.
- Keep the chicken or vegetable stock warm on low heat while you make the risotto. Keep track of the amount of salt and pepper while cooking the risotto.
- Then add the dried mushroom and its water and continue stirring. When the broth reduces and the risotto is dry, add a little more broth and continue stirring.
- Continue stirring and adding broth as needed. When the rice is almost at the desired point, add the sautéed mushrooms, cheese, butter, and parsley.
- Stir until melted and adjust the salt and pepper. Turn off the heat and, if you think necessary, you can correct the texture of the risotto with a little more broth.
- The addition of butter and cheese should always be the last step and done just before serving. Serve drizzled with a drizzle of truffle oil.
