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Oyster Mushroom Risotto
PORTION
2
PREPARATION
10 min
COOKING
25 min
Creamy, comforting, and filled with local flavors, our risotto showcases the oyster mushroom in all its finesse. Easy to prepare and elegant to serve, it’s the perfect dish for a delicious and hassle-free dinner.
Ingredients
200 g oyster mushrooms
1/4 cup olive oil
1/2 cup chopped shallots
1/4 cup butter
1 1/2 cups Arborio rice
1/2 cup white wine
4 cups hot chicken broth
3/4 cup freshly grated Parmesan cheese
A drizzle of truffle oil (optional)
Preparation
In a large saucepan over medium-high heat, sauté the oyster mushrooms in olive oil until tender. Season with salt and pepper, then set aside.
In the same saucepan, melt the butter and sauté the shallots for 2–3 minutes until lightly golden.
Add the Arborio rice and cook for 1 minute, stirring to coat well with the butter and shallots.
Pour in the white wine and let it reduce almost completely, stirring regularly.
Reduce heat to medium. Add the hot broth, about 1 cup (250 ml) at a time, stirring frequently. Wait until the liquid is absorbed before each new addition. Continue cooking for 18 to 22 minutes, or until the rice is al dente.
Stir in the reserved oyster mushrooms and grated Parmesan. Adjust seasoning to taste.
Add a drizzle of truffle oil and a generous amount of pepper.
Serve hot, topped with Parmesan shavings.
TIPS
For an even creamier risotto, add a small pat of butter just before serving.
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