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Mushroom Risotto (with Optional Truffle Oil)
Mushroom Risotto (with Optional Truffle Oil)

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Walk up the stairs. Instead of choosing the elevator, climb the stairs to your floor. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. Even if you do live or work on one of the top floors, you can still get off of the elevator first and climb up the stairs the rest of the way. So many people choose the elevator over climbing even a single flight of stairs. That just one flight of stairs—when taken a few times a day—can be just the additional boost that your system needs.

There are lots of things you can pursue to become healthy. Intensive gym visits and narrowly defined diets are not always the solution. You can do small things every day to improve upon your health and lose weight. Make shrewd choices every day is a great start. Looking to get in as much physical activity as possible is another. The numbers on the scale aren’t the only indicator of your lifestyle choices. You need to help make your body as strong it can be.

We hope you got benefit from reading it, now let’s go back to mushroom risotto (with optional truffle oil) recipe. You can have mushroom risotto (with optional truffle oil) using 12 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Mushroom Risotto (with Optional Truffle Oil):
  1. Get 300 Gr Mushrooms - I love just using White Button
  2. Use 1 Medium Onion - Finely Chopped
  3. Use 1 Tbs Olive Oil
  4. Use 25 Gr Butter
  5. Get 1/2 Cup Risotto Rice
  6. You need 2 Cups Chicken Stock
  7. Get 4 sprigs thyme
  8. You need BayLeaf
  9. Get 1 Glove Garlic - Minced (or use Puree)
  10. Get Salt and pepper
  11. Prepare Parmasen to serve
  12. Use Truffle Oil (optional)
Instructions to make Mushroom Risotto (with Optional Truffle Oil):
  1. Chop the Onion and fine as possible and Fry in the Olice Oil to soften but not brown. About 5 mins on Medium - Add Garlic and fry for an extra 1 min. season with only a little salt and Lots and lots of ground black pepper. (If using Parmesan Cheese remember it is quiet salty so do not add too much salt at this stage - easy to add a little more at the table)
  2. Add the Butter, Mushrooms and herbs and cook for a few mins until Mushrooms start to soften and start to be golden. About 3-4 mins.
  3. Add the Rice and coat with the oily buttery goodness, at the same time heat the stock in a separate pan and kill hot - NOT boiling.
  4. Add 1 laddle of the stock to the rice and stir until all liquid absorbed, repeat until all the liquid used and your rice is cook and slightly firm - this is perfectly cooked.
  5. Serve in bowls add a little cheese on top and drizzle with truffle oil (optional)

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