Creamy mixed mushroom risotto

Easiest Way to Prepare Super Quick Homemade Creamy mixed mushroom risotto

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You can’t beat a rich and creamy risotto. It’s a staple in our house and a great way to use up veg. Enjoy in the sunshine with a lovely crisp glass of wine.

Substances and spices that have to be Make ready to make Creamy mixed mushroom risotto:

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

Steps to make 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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