Risotto with oyster mushrooms

Ingredients for 2 servings:

• 1 medium-sized garlic clove(s)
• 1 m.-sized onion(s)
• 5 tomatoes, pickled, dried
• 200 g risotto rice
• 1 liter vegetable broth
• 4 king oyster mushrooms
• olive oil
• 1 dashes lime juice
• 5 tbsp Parmesan, fresh, grated
• some butter
• pepper
• Salt
• 1 pinch of caraway
• 100 ml white wine or rosé

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely dice the onion and garlic. Sauté both in a saucepan over medium heat with a little olive oil. When the onion and garlic are translucent, add the risotto rice and sauté briefly. Deglaze with wine. Then add a ladle of stock. Simmer over medium heat. When the liquid has evaporated, add another spoonful of stock. Repeat until the risotto is cooked. Meanwhile, clean and dice three of the king oyster mushrooms, and fry them in a pan with oil. Season with salt, pepper, and caraway and set aside. Cut the pickled tomatoes into strips. Just before the rice is cooked, add both to the pan. Halve the fourth mushroom, fry it separately, and season. Grate the Parmesan cheese and add it to the risotto with a small knob of butter. Add a squeeze of lime juice and refresh with pepper. Garnish each serving with a halved king oyster mushroom.