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Baked mushroom risotto

Mushrooms:

  • 500 g of oyster mushrooms

Vegetables:

  • 1 small onion (finely chopped)

  • 2 stalks of celery

  • 1 nut of dried boletus

Liquids:

  • 75 ml white wine

  • Juice of 1/2 lemon

  • 1/2 l chicken or vegetable broth

  • Olive oil

Additionally:

  • 1 tbsp. butter

  • 50 g Parmesan cheese

  • 400 g arborio rice

  • Salt

  • Pepper

  1. Heat the broth in a pot. Place the boletus mushrooms in a bowl and pour hot broth over them, enough broth to just cover the mushrooms. Leave for a couple of minutes until the mushrooms become soft. Remove from the bowl and finely chop. Keep the broth.

  2. In a pan, heat 2 tbsp. olive oil, sauté onion and celery in it for about 10 minutes, then add rice and wine, stir continuously for 2 minutes, add boletus and salt, and gradually (one spoon at a time) pour the previously used broth over the rice so that each previous dose of broth is absorbed in rice. So about 30 minutes until the rice is soft.

  3. Meanwhile, heat a pan and grill the oyster mushrooms until soft. Put the prepared oyster mushrooms in a bowl, add salt and lemon juice, and gently mix together.

  4. Remove the risotto pan from the stove, stir in the butter and Parmesan cheese. Cover the pan and let the cheese and butter melt.

  5. Serve the risotto topped with fried oyster mushrooms.

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