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Creamy King Oyster Mushroom Risotto | Delicate & Autumnal
(0)
40 min
Under an hour
Gurkerl Küche
Cremiges italienisches Risotto mit saftig angebratenen Kräuterseitlingen, frischem Thymian und gereiftem Parmesan. Vollmundig, elegant und perfekt für herbstliche Genussmomente.
Preparation method
Preparation
Gently clean the king oyster mushrooms with a paper towel (do not wash). Cut about two-thirds of the mushrooms into bite-sized cubes (for the risotto), and slice the remaining third lengthwise into thin slices (for the garnish).
Peel and finely dice the shallots and garlic cloves. Strip the leaves from the thyme sprigs and roughly chop them. Bring the vegetable stock to a boil in a small pot and keep warm over very low heat.
Risotto Preparation
In a wide pot, heat 1 tbsp olive oil and half of the butter (25 g) over medium heat. Sauté the diced shallots and garlic for 2–3 minutes until translucent, without letting them brown.
Chef's tip
Always use hot vegetable stock for ladling. Cold liquid cools down the contents of the pot and interrupts the even cooking of the risotto.
King oyster mushrooms have a wonderfully nutty aroma and retain their meaty bite when fried – making them the ideal star for vegetarian gourmet dishes.
Ingredients
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