Creamy Oyster Mushroom Risotto with Thyme & Parmesan

Gently wipe the oyster mushrooms clean with a dry kitchen towel (do not wash). Tear or cut larger mushrooms lengthwise into bite-sized strips, leaving smaller ones whole. Finely dice the shallots and garlic cloves. Strip the thyme leaves from the stems and finely chop them. Bring the vegetable broth to a boil in a separate pot and keep it simmering gently over low heat.

Heat 1 tbsp of extra virgin olive oil in a wide frying pan over high heat. Fry the prepared oyster mushrooms in batches over high heat for 3 to 4 minutes until golden brown, so they develop their full flavour without releasing water. Season with a little fine salt, ground black pepper, and half of the fresh thyme. Remove from the pan and set aside warm.

In a heavy-bottomed pot, warm 1 tbsp of extra virgin olive oil and approx. 10 g of unsalted butter over medium heat. Gently sauté the diced shallots and garlic for 2 to 3 minutes until translucent without letting them colour. Add the risotto rice and toast for about 2 minutes, stirring constantly, until all the rice grains are coated in a glossy film of fat and are slightly translucent around the edges.