Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 50 g butter
- 1 shallot (s)
- 100 g risotto rice
- 100 ml white wine
- 200 ml vegetable stock
- 30 g parmesan cheese
- 50 g butter
- 3 king oyster mushrooms
- thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Melt a piece of butter in a saucepan and sauté the finely chopped shallots. Add the rice and sauté until translucent. Deglaze alternately with white wine and broth and let reduce.
- Clean the king oyster mushrooms, roughly chop them and fold them into the almost finished risotto. Just before the end of the cooking time, fold in the remaining butter and parmesan. Season to taste with thyme, salt and pepper.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below