Summary

Ingredients

• 1 bunch spring onion (s)
• 2 tablespoon olive oil
• 350 g risotto rice
• 1 teaspoon oregano leaves, fresh or dried
• 250 ml white wine, drier
• 400 ml stock (mushroom stock)
• 600 ml vegetable stock
• salt and pepper
• Paprika powder, noble sweet
• 50 g crème fraîche
• 500 g oyster mushrooms
• 1 tablespoon olive oil
• 20 g butter
• 3 clove (s) garlic
• some lemon juice
• 2 tablespoon parsley, smooth
• 40 g parmesan, freshly rated
• Parsley for garnish
• possibly truffle oil

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Instructions

1. 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.
2. 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.
3. 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.