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Risotto with oyster mushrooms

updated

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Ingredients for 2 servings:

  • 50 g butter
  • 1 shallot(s)
  • 100 g risotto rice
  • 100 ml white wine
  • 200 ml vegetable stock
  • 30 g Parmesan
  • 50 g butter
  • 3 king oyster mushrooms
  • Thyme
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Melt a knob of butter in a saucepan and sauté the finely chopped shallots. Add the rice and sauté until translucent. Deglaze alternately with white wine and stock and reduce. Clean and roughly chop the king oyster mushrooms, then fold them into the almost-finished risotto. Just before the end of the cooking time, fold in the remaining butter and Parmesan cheese. Season to taste with thyme, salt, and pepper.

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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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