Does anyone have any tried-and-tested tasty risotto recipes?
This is an AMAZING recipe. You can make it with regular button mushrooms or brown italian mushrooms, but if you can get your hands on any more exotic wild mushrooms it is mind-blowing good 😉 Also, the truffle oil isn’t necessary but it will add a lot to the taste. And if you don’t have wild mushrooms, truffle oil can help make up for it. Wild Mushroom Risotto 3 14 1/2-ounce cans vegetable broth 3 tablespoons butter 3 tablespoons olive oil 2 shallots, chopped 1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced 1 cup arborio rice 1/2 cup dry Sherry 1/2 cup freshly grated Parmesan cheese (about 4 ounces) 1 teaspoon chopped fresh thyme truffle oil Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes
