Mushroom Risotto Recipe
Gluten-free. 6 oz. creamy risotto tossed with onions, thyme and mushrooms, finished with Parmesan cheese and truffle oil. Served with either our house salad, Caesar salad or soup
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Ingredients
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Risotto Base
Mushrooms
Finishing Touches
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring the chicken or vegetable broth to a simmer over medium heat. Keep it warm throughout the cooking process.
- 2
Cooking the Risotto
- 3
- 4
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Cooking the Mushrooms
- 5
Sauté the Mushrooms
In a separate pan, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.
Finishing the Risotto
- 6
Combine and Finish
Once the risotto is cooked, stir in the sautéed mushrooms, 0.5 cups of grated Parmesan cheese, and 1 tablespoon of truffle oil. Season with salt and black pepper to taste. Stir until everything is well combined and creamy.
- 7
Serve
Serve the Mushroom Risotto hot, with a side of your choice: house salad, Caesar salad, or soup.