Creamy King Oyster Mushroom Risotto | Delicately Seared & Aromatic

Clean and wipe the king oyster mushrooms (do not wash). Cut about two-thirds of the mushrooms into bite-sized pieces, halve the remaining third lengthwise, and score the cut surfaces in a diamond pattern (for an elegant garnish). Peel and finely dice the shallots and garlic. Rinse the fresh thyme and parsley, shake dry, and finely chop. Rinse the organic lemon with hot water, pat dry, finely grate some lemon zest, and squeeze 1 tbsp of juice. Bring the vegetable broth to a boil in a small saucepan and keep warm over low heat.

Heat 1 tbsp olive oil and 10 g butter in a frying pan. First, fry the halved mushrooms cut-side down until golden brown and crispy (approx. 3–4 minutes), flip, fry briefly, season with a little salt and pepper, and set aside for topping later. Then sear the diced mushrooms in the same pan over high heat until browned and flavorful, and set them aside as well.

Heat 1 tbsp olive oil and 20 g butter in a wide pot. Sauté the diced shallots and garlic over medium heat for about 2 to 3 minutes until translucent without browning.