Cocina mediterránea

Oyster Mushroom and Parmesan Risotto

Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →

Recipe by [CHEF · LINK PENDING] — Simbiosis collaborator · meet our chefs →

Yields: 4 servings · Prep time: 40 min · Difficulty: Medium

Ingredients

  • 300 g Arborio or Carnaroli rice
  • 250 g cultivated oyster mushrooms, sliced
  • 1 liter hot vegetable broth
  • 1/2 finely chopped white onion
  • 2 minced garlic cloves
  • 100 ml dry white wine
  • 60 g butter
  • 50 g grated Parmesan cheese
  • Olive oil, salt, and pepper to taste

Simbiosis products used

Preparation

  1. Heat the vegetable broth and keep it on low heat throughout the preparation.
  2. In a large pot, sauté the onion and garlic in olive oil until translucent.
  3. Add the rice and toast for 2 minutes, stirring constantly.
  4. Pour in the white wine and let it absorb.
  5. Gradually add the hot broth, one cup at a time, stirring until each portion is absorbed before adding the next.
  6. Mid-way through cooking, incorporate the oyster mushrooms, sautéed separately in butter.
  7. When the rice is creamy and al dente (18-20 minutes), remove from heat and mix with butter and Parmesan.
  8. Serve immediately with freshly ground pepper.

Functional note

Oyster mushrooms (Pleurotus ostreatus) provide texture and an earthy flavor profile that naturally complements the creaminess of risotto, a delicious way to incorporate mushrooms into your daily diet.

This content is for informational purposes only and does not substitute professional medical advice.

Related

The Fungi Kingdom → learn more · Extraction Methods → view guide

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