Risotto with Oyster Mushrooms and Vermouth

Risotto | Italian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with oyster mushrooms and vermouth

Ingredients

Arborio rice - 17.6 oz
White Vermouth - 3 fl oz
Chicken Broth - 1½ l
Onion - 1 head
Leek - 1 stalk
Oyster Mushrooms - 14.1 oz
Butter - 1.8 oz
Vegetable Oil - 1 fl oz
Parsley - 0.7 oz
Cream - 3 fl oz
Parmesan Cheese - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a deep skillet, melt the butter, then add the vegetable oil and sauté the finely chopped onion until soft. Add the finely chopped white part of the leek, stir, and cook until soft. Then, add the sliced oyster mushrooms and sauté, stirring, for a few more minutes.

Step 2

Add the rice to the saucepan and, while continuously stirring, sauté it in the oil with the vegetables and mushrooms until it is well coated with all the fats and juices. Five minutes should be enough.

Step 3

Then pour vermouth over the rice and cook, stirring, until most of the wine has evaporated. Next, add about half of the chicken broth to the rice and cook for fifteen minutes, stirring and adding more broth as needed.

Step 4

After fifteen minutes, remove the risotto from the heat, stir in the cream, grated Parmesan cheese, and finely chopped parsley leaves. Let it sit for two to three minutes before serving.