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Risotto Milanese with Lemon and Fried King Oyster Mushrooms

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Risotto Milanese with Lemon and Fried King Oyster Mushrooms

The perfect risotto milanese with lemon and fried king oyster mushrooms recipe with a picture and simple step-by-step instructions.

  • 1,5 liter Poultry broth
  • 2 Pc. Shallots
  • Olive oil
  • 250 g Aworio rice
  • 1 tbsp Butter
  • Parmesan
  • Salt and pepper
  • 1 Can Saffron spice
  • Turmeric
  • 500 g King oyster mushrooms
  1. Sweat shallots in olive oil, add the rice and gradually add the hot chicken stock and stir again and again (about 30 minutes).
  2. Fold in the butter and plenty of Parmesan and the zest of an organic lemon peel, as well as saffron, salt and pepper and turmeric for the beautiful yellow color.
  3. Cut the king oyster mushrooms into even slices and fry them in ghee (clarified butter), preferably in a steak pan, for 2 minutes on each side. Season with coarse pepper and salt and serve decoratively on the risotto
Dinner
European
risotto milanese with lemon and fried king oyster mushrooms

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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