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Creamy King Oyster Mushroom Risotto | Delicate & Nutty
(0)
40 min
Under an hour
Gurkerl Küche
Ein herbstlicher Risotto-Klassiker mit nussig gebratenen Wiener Kräuterseitlingen, cremig gerührt mit Weißwein, kalter Butter und feinem Parmesan.
Ingredients
Preparation method
Preparation
Heat the vegetable broth in a small pot and keep warm over low heat. Peel and finely dice the shallots and garlic.
Gently clean the king oyster mushrooms with a brush or paper towel (do not wash). Cut the mushrooms in half lengthwise or slice into bite-sized pieces. Strip the thyme leaves from the sprigs.
Sautéing the king oyster mushrooms
Heat 1 tbsp olive oil and 10 g butter in a pan. Sauté the king oyster mushrooms over medium to high heat on both sides until golden brown. Season with salt, pepper, and half of the fresh thyme. Remove from the pan and set aside warm.
Chef's tip
The vegetable broth must be kept hot throughout the entire cooking process so that the cooking is not interrupted when adding more.
For the perfect 'all'onda' (wave-like) risotto, the dish should flow beautifully creamy. If it becomes too firm before serving, simply stir in another 2–3 tablespoons of hot broth.
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