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Creamy mixed mushroom risotto
Creamy mixed mushroom risotto

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Creamy mixed mushroom risotto Recipe

To make creamy mixed mushroom risotto you need 19 ingredients and 8 steps. Here is how you cook it. Preptime: 25 Minutes Cooktime: 49 Minutes Serve: 2 Persons Nutrition: 252 calories.

The ingredients needed to prepare creamy mixed mushroom risotto :

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

Steps to make Creamy mixed mushroom risotto :

  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.

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