Today we’re cooking a rich and creamy Mushroom Risotto — a perfect comfort dish with deep flavors and a luxurious touch of truffle oil.
We use Arborio rice for perfect texture, sautéed mushrooms, shallots, thyme, garlic oil, and finish it with Parmesan cheese to create a silky, aromatic masterpiece.
If you want a quick, elegant dish with restaurant-level flavor — this risotto is for you!
Enjoy and don’t forget to like & subscribe 🙌
Ingredients:
Arborio Rice;
Mushrooms;
Parmesan Cheese;
Shallots;
Thyme;
Garlic Oil;
Truffle Oil;
Salt.
#risotto #mushroomrisotto #creamyrisotto #italian recipe
welcome food lovers today we’re diving into the creamy dreamy world of risotto imagine this perfectly cooked arborio rice infused with the earthy goodness of fresh mushrooms the savory depth of shallots and a whisper of thyme will build layers of flavor starting with fragrant garlic oil and finishing with a luxurious drizzle of truffle oil this isn’t just about following a recipe it’s about creating an experience we’ll gently toast the rice gradually adding warm broth to open up its starchy magic resulting in that signature velvety texture a generous sprinkle of Parmesan cheese at the end brings it all together creating a dish that’s both comforting and sophisticated it’s a culinary hug on a plate perfect for a cozy evening or impressing guests get ready to transform simple ingredients into something truly special thank you for joining me on this delicious journey risotto ingredients Arborio rice mushrooms Parmesan cheese shallots thyme garlic oil truffle oil salt directions Arborio rice is best for risotto it shouldn’t be overcooked heat a pot of water pour in the garlic oil and cut the mushrooms in our case button mushrooms in half and add them bring to a boiling temperature and remove the mushrooms let the broth cool place the frying pan over high heat add the truffle oil mushrooms and fry until golden brown turn the mushrooms over it’s important not to let them release their juices and be overcooked they should be al dent remove our al dent mushrooms from the pan finally chop the shallots and add them to a preheated pan with butter add the thyme and stir fry after a few minutes add the rice add a little more butter and stir fry the rice when the rice turns golden brown it’s time to add the broth stirring the rice constantly to prevent it from sticking together slowly pour in the broth stirring until it evaporates and then add it again it’s important to continue stirring the risotto nan stop you can add a little salt to the broth and squeeze in some lime for a hint of acidity after about 20 minutes when the risotto is almost done add the fried mushrooms and grated Parmesan cheese add a little more broth and continue stirring 30 to 40 minutes and our mushroom risotto is ready place it on a plate in a round metal form and garnish with herb leaves carefully remove the metal form and it’s ready enjoy
Dining and Cooking