Recipe: Tasty Creamy mixed mushroom risotto

Creamy mixed mushroom risotto. Cream of mushroom soup lends this porcini mushroom risotto a creamy taste without actually using heavy cream. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny. In a saucepan over medium heat, bring the stock to a gentle simmer.

I find the stirring very therapeutic. How to make luxurious and creamy mushroom risotto. Jump to the Creamy Mushroom Risotto Recipe or read on to see our tips for making it. You can have Creamy mixed mushroom risotto using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients of Creamy mixed mushroom risotto

1. You need 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. You need 150 g of mixed mushrooms chopped.
6. You need 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. You need 1 litre of stock (I used veg but chicken would work too).
10. Prepare 1 handful of grated Parmesan cheese.
11. It's 1 of drizzle of truffle oil.
12. Prepare 1 tbsp of fresh thyme leaves.
13. It's 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. You need 1 tbsp of fresh thyme leaves.
18. You need Handful of green leaves (Calvalo Nero or kale work well).
19. You need of Seasoning.

Risotto is most certainly a labor of love. This is not a throw everything into a pan and walk away kind of recipe, you must be involved. This creamy mushroom risotto will knock your socks off! This risotto is one of our favorite comfort dinners to make at home.

Creamy mixed mushroom risotto step by step

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..

It's creamy, hearty, easy to make and always hits the spot. You all seemed to love this recipe when I put. Fall mushrooms come in a bewitching array of shapes, colors, sizes and textures. Top with the remaining browned maitake, cremini and oyster mushrooms. In this video recipe learn how to make and cook a creamy mushroom risotto.

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