Today we prepare a nice Risotto with Oyster mushrooms, to obtain a light and delicate first course. I even prefer it to risotto with porcini mushrooms because I find it more sophisticated and less aggressive, less strong but very tasty.
Its preparation is easy, you must respect the cooking times and follow a few but decisive steps. To make it you need a few ingredients
For 2 People
Ingredients
- 200Gr Risotta Arborio
- 200Gr of Oyster Mushrooms
- 1 of Vegetable Stock in 400ml of warm water
- 1 clove of garlic
- 1/2 ONION
- Extra virgin olive oil
- White wine
- 40Gr of salted butter
- 60Gr of Parmesan cheese
- 30Gr of first salt cheese or caciotta cheese
- Parsley
Instructions
Wash the mushrooms well and then cut them into squares; in a large saucepan, sauté the whole garlic clove in extra virgin olive oil, then remove it and the finely chopped onion. When the onion is transparent, add the rice and toast it. Then add the mushrooms and after having skipped the mushrooms a little, deglaze with white wine.
Cover the rice with the vegetable stock water and let it go; stir from time to time and when the water is almost absorbed, stir more frequently. Check the cooking and if the rice is at the right point, slightly al dente, stir in at the same time adding butter and cheese. Turn off and let it rest for a few minutes. Finish it with some parsley on the top and with a few drops of extra virgin olive oil, but only if you have a good one.
Serve the risotto along with a nice glass of dry white wine.
Buon Appetito!