Risotto with Oyster Mushrooms

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the spring onions into thin rings. Sweat the onion rings with the oregano leaves in the olive oil, add the rice and sauté briefly while stirring. Deglaze with the wine and let it evaporate while stirring. Then pour in the hot broth with the mushroom stock (preferably mix in a pot) again and again until the rice is cooked after about 20 minutes but is still firm to the bite.
In the meantime, clean the mushrooms and finely chop the garlic. Heat the olive oil with the butter in a large pan and fry the mushrooms with the garlic. Add a little lemon juice, 2 tablespoons of chopped parsley, salt and pepper to the mushrooms. Season the rice with salt, pepper and paprika and stir in the crème fraîche.
Arrange the risotto on plates, spread the mushrooms on top and sprinkle with parsley leaves and parmesan. If available, you can also drizzle a little truffle oil over the mushrooms.

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