Risotto With Oyster Mushrooms and Dried Porcini Mushrooms

by Editorial Staff

A simple and quick recipe for mushroom risotto – an aromatic, tasty and satisfying dish for the whole family.

Cook: 1 hour

Ingredients

  • Rice (medium grain) – 300 g
  • Oyster mushrooms – 250 g
  • Dried porcini mushrooms – 100 g
  • Garlic – 4 cloves
  • Bulb onions – 1 pc.
  • Parmesan cheese – 50 g
  • Dry white wine – 200 ml
  • Mushroom broth (from cubes) – 1 l
  • Butter – 50 g
  • Olive oil
  • Salt
  • Spice

Directions

  1. For risotto, it is better to use medium-grain rice – arborio, carnaroli.
  2. Soak dried porcini mushrooms in boiling water or mushroom broth (from a cube)
  3. Heat olive and butter in a saucepan. Cut the onion into small cubes, peel the garlic cloves and fry with salt, pepper and spices until golden brown.
  4. Fill in the rice, fill it with wine and evaporate it.
  5. At this time, drain the water or the broth in which the porcini mushrooms were soaked (we will add the broth to the rice further).
  6. Finely chop oyster mushrooms and porcini mushrooms. Add to a saucepan, mix.
  7. Simmer rice with mushrooms over low heat, adding mushroom broth as it evaporates. Stir regularly so that the rice absorbs the mushroom broth.
  8. Simmer and stir until tender, until the rice is slightly hard on the inside. Add broth (hot water is also possible) as it boils, barely covering the rice.
  9. Rub Parmesan or other hard cheese and add to the mushroom risotto, mix well.
  10. Let the mushroom and cheese risotto stand for 5 minutes and serve. Adults can have a glass of white wine)
Bon appetit!

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