- 1,5 liter Poultry broth
- 2 Pc. Shallots
- Olive oil
- 250 g Aworio rice
- 1 tbsp Butter
- Salt and pepper
- 1 Can Saffron spice
- 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