Oyster Mushroom Risotto

Ingredients

• • Extra virgin olive oil - 2 tablespoons
• • Onion (finely diced) - 1
• • Arborio rice - 1 cup
• • Oyster mushroom (sliced) - 200 grams
• • White wine (dry) - ½ cup
• • Vegetable stock - 2 ½ cups
• • Heavy cream - 2 tablespoons
• • Unsalted butter - 2 tablespoons
• • Saffron - ¼ teaspoon (optional)
• • Parmesan cheese (grated) - ¼ cup

Method

• 1. In a heavy saucepan, heat olive oil. Add diced onions.
• 2. Once the onions are translucent, add Arborio Rice and saute for about 5 minutes.
• 3. Add oyster mushrooms and cook for 2-3 minutes.
• 4. Add white wine slowly and keep stirring with a wooden spoon.
• 5. Once the rice has absorbed the wine, add vegetable stock.
• 6. As the rice becomes creamy and slightly chewy, add heavy cream and butter. Stir well.
• 7. Add saffron diluted in warm milk. Stir well.
• 8. Add grated parmesan. Mix well.
• 9. Serve and enjoy!