Saffron Risotto with Herb Oyster Sauce and Pumpkin Chutney

5 from 7 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 119 kcal


main course

  • 320 gr Risotto rice
  • 1 Pc. Onion
  • 1,5 dl White wine
  • 1 KL Chicken broth / stock (firm, no granules)
  • 0,75 liter Water
  • 2,5 tbsp Extra virgin olive oil
  • 1 Letter Saffron powder


  • 250 g Herb sideline
  • 1,5 tbsp Extra virgin olive oil
  • 15 gr Butter
  • 1 tbsp Game stock (concentrate)
  • 2 tbsp Sour single cream
  • 2 tbsp Mascarpone
  • 2 cl Cognac
  • 2 cl Salt pepper
  • 2 cl Oregano
  • 2 cl Thyme
  • 2 cl Rosemary spice
  • 2 Pinches Venison Seasoning
  • 2 Pinches Ground cinnamon
  • 10 gr Arugula

Side dishes / decoration

  • 15 KL Pumpkin chutney


  • Peel the onion and cut into small cubes. Wash and prepare king oyster mushrooms. Cut small pieces. Wash and finely chop rocket.
  • Steam the onions in the olive oil until translucent, add the risotto rice and stir constantly until it also looks a little translucent. Deglaze with white wine and let it simmer for a few minutes at maximum heat. Approx. 1.5 - 2 dl. Add the water and the bouillon extract (chicken broth) and bring the dish to the boil. Reduce the heat by 4/5 and add 2 dl in approx. 3 intervals of 30-45 seconds each. Add water so that the rice always simmered a little. I got better results that way .... Cover and let simmer for 8-10 minutes (depending on the quality of the rice!)
  • Put the olive oil in a separate pan, add the butter with the mushrooms and sauté over high heat and stirring constantly. Add rocket, season (with salt, pepper, oregano, thyme, rosemary and cinnamon) and deglaze the dish with cognac. Bring the dish to the boil briefly, let the cognac soak in a little and reduce the heat by 4/5. Game stock and game spices (SPAR Premium, Edition Johanna Maier / coriander, allspice, pepper, juniper berries, caraway) - a very fine mixture! - Add and fold in the sour cream (crème fraiche) and the mascarpone (Italian double cream cheese). Stir well and briefly (!) Bring to the boil.
  • The decoration (pumpkin chutney) is tart and spicy and goes very well with the vegetarian dish in terms of taste and color.


Serving: 100gCalories: 119kcalCarbohydrates: 0.7gProtein: 0.2gFat: 12.5g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Porcini Grissini

Paprika Cream Chicken