Risotto Milanese with Lemon and Fried King Oyster Mushrooms

5 from 9 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 85 kcal


  • 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


  • Sweat shallots in olive oil, add the rice and gradually add the hot chicken stock and stir again and again (about 30 minutes).
  • 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.
  • 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


Serving: 100gCalories: 85kcalCarbohydrates: 1.5gProtein: 5.2gFat: 6.4g
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Written by John Myers

Professional Chef with 25 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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