Mushroom Risotto Recipe 🍄 My Way!

Ingredients

• 1 small Shallot (finely minced)
• 1 small Onion (finely minced, mixed with shallot)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 100 grams Arborio Rice (short‑grain risotto rice)
• 30 grams Dry Mixed Mushrooms (rehydrated in warm water, then drained)
• 100 grams Fresh Oyster Mushrooms (roughly chopped)
• 100 grams King Oyster Mushroom (roughly chopped, same as oyster mushrooms)
• 2 sprigs Fresh Thyme (one sprig added whole, the other stripped for garnish)
• 60 ml White Wine (dry, optional, added after toasting rice)
• 1 liter Chicken Stock (warm, low‑sodium)
• 30 grams Parmesan Cheese (freshly grated with microplane)
• 2.5 tablespoons Cold Unsalted Butter (cut into small cubes, added at the end)
• to taste Salt (for seasoning mushrooms and risotto)
• to taste Black Pepper (freshly ground)
• 1 handful Microgreens (for garnish, optional)

Instructions

1. Prepare Ingredients

   Finely mince the shallot and onion, rough‑chop the fresh oyster and king oyster mushrooms, rehydrate the dried mushrooms in warm water, strip the thyme leaves from one sprig, grate the Parmesan, and measure out the warm chicken stock.

   Time: PT5M

2. Sweat Aromatics

   Heat 2 tbsp olive oil in the saucepan over medium‑high heat. Add the minced shallot and onion, season with a pinch of salt, and stir constantly until translucent and fragrant, about 4 minutes.

   Time: PT4M

   Temperature: medium‑high

3. Toast the Rice

   Add 100 g Arborio rice to the pan, stirring quickly to coat each grain with oil. Cook for 2 minutes until the edges become slightly translucent.

   Time: PT2M

   Temperature: medium‑high

4. Deglaze with Wine (Optional)

   Pour in 60 ml dry white wine, stirring until the liquid is mostly absorbed.

   Time: PT1M

   Temperature: medium‑high

5. Add Dried Mushrooms and Begin Stock Incorporation

   Stir in the rehydrated dried mushrooms, then start adding warm chicken stock a ladleful at a time, allowing the rice to absorb liquid before adding more. Keep the heat on high and stir constantly. This process should take 18–20 minutes.

   Time: PT20M

   Temperature: high

6. Sauté Fresh Mushrooms

   While the risotto is cooking, heat a separate pan with a splash of olive oil over medium heat. Add the chopped fresh oyster and king oyster mushrooms, season with salt and pepper, and sauté until golden and tender, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Add Fresh Thyme

   Tie the whole thyme sprig in cheesecloth or drop it whole into the risotto. Continue stirring for another 2 minutes to infuse flavor.

   Time: PT2M

   Temperature: high

8. Finish the Risotto

   When the rice is creamy and al‑dente, remove the pan from heat. Stir in the sautéed fresh mushrooms, the stripped thyme leaves, 30 g grated Parmesan, and 2.5 tbsp cold butter. Whisk quickly to create a glossy finish. If the risotto looks too thick, add a splash of warm stock.

   Time: PT3M

9. Plate and Garnish

   Spoon the risotto onto warm plates, garnish with a handful of microgreens and a light drizzle of extra‑virgin olive oil if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g