Oyster Mushroom Risotto

For the oyster mushroom risotto, sauté chopped onion in butter until translucent. Add rice and fry briefly. Pour in soup and wine and steam for about 20 minutes.

Cut cleaned mushrooms into pieces, young onion into thicker slices and fry in butter for approx. 10 min. Season with salt and pepper. Mix mushrooms and cream with rice and continue to steam for 5 min.

Sprinkle with parmesan cheese.

Preparation Tip:

Refine the oyster mushroom risotto with fresh parsley or arugula leaves.

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