Risotto with oyster mushrooms

Ingredients for 4 servings:

• 1 bunch of spring onions
• 2 tbsp olive oil
• 350 g risotto rice
• 1 tbsp oregano leaves, fresh or 1 tsp dried
• 250 ml dry white wine
• 400 ml stock (mushroom stock)
• 600 ml vegetable stock
• salt and pepper
• Paprika powder, sweet
• 50 g crème fraîche
• 500 g oyster mushrooms
• 1 tbsp olive oil
• 20 g butter
• 3 garlic cloves
• some lemon juice
• 2 tbsp parsley, flat
• 40 g Parmesan, freshly grated
• Parsley for garnishing
• possibly truffle oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finely slice the spring onions. Sauté the onion rings with the oregano leaves in the olive oil, add the rice, and cook briefly while stirring. Deglaze with the wine and allow it to evaporate while stirring. Then add the hot broth and mushroom stock (best mixed in a saucepan) a little at a time until the rice is cooked through after about 20 minutes, but still firm to the bite. In the meantime, clean the mushrooms and finely chop the garlic. Heat the olive oil and butter in a large pan and sauté the mushrooms and garlic. Add a little lemon juice, 2 tablespoons of chopped parsley, salt, and pepper to the mushrooms. Season the rice with salt, pepper, and paprika, and stir in the crème fraîche. Serve the risotto on plates, arrange the mushrooms on top, and sprinkle with parsley leaves and Parmesan cheese. If you have it, you can also drizzle a little truffle oil over the mushrooms.