Oyster Mushroom and Wild Garlic Risotto
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Oyster Mushroom and Wild Garlic Risotto
Ingredients
250 g risotto rice, 3 tbsp oil, 1 onion, 1 dl white wine, 6-7 dl vegetable broth, salt, pepper, 250 g oyster mushroom, 1 large bunch of wild garlic, 50 g butter, 125 g bryndza cheese
Preparation
In a pot, heat the oil and toast the risotto rice. Add finely chopped onion and sauté until translucent. Gradually pour in the white wine, stirring constantly over low heat until absorbed by the rice. Begin adding the hot vegetable broth, one ladle at a time, only when the rice has absorbed the previous addition. Stir continuously. Finely chop the oyster mushrooms and half of the wild garlic. Add them to the risotto when it’s almost cooked to preserve their texture. When the risotto is creamy and it is cooked to your liking, remove the pot from the heat. Stir in the butter and bryndza until melted and well combined. Finally, sprinkle the remaining wild garlic over the risotto. Season with salt and pepper to taste.
Serving
Serve with assorted vegetables for vegetarians, or for meat lovers, you can add shrimp or chicken breast strips.
