Oyster mushroom risotto
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451Delicate risotto with oyster mushroom. Serve with grated cheese. Parmesan cheese is the tastiest.
recipe,photo-recipe,oyster mushroom,milled rice,Risotto,Vegetarian recipes,Gluten-Free
Risotto
Ingredients
Ingredients
| dry white wine | 6.75 82 | tbsp kcal | 100 | milliliters | |
| ground black pepper | 0.5 9 | tsp kcal | ½ | teaspoon | |
| milled rice | 7 690 | oz kcal | 200 | grams | |
| onion | 4.25 53 | oz kcal | 120 | grams | |
| oyster mushroom | 14 1352 | oz kcal | 400 | grams | |
| salt | 1.5 0 | tsp kcal | 1.5 | teaspoon | |
| sunflower oil | 3 405 | tbsp kcal | 3 | tablespoon | |
| unsalted butter | 0.75 147 | oz kcal | 20 | grams | |
| vegetable stock | 1.1 50 | cup kcal | 250 | milliliters |
Recipe
1.
onion 4.25 oz (120 g) • sunflower oil 3 tbsp • oyster mushroom 14 oz (400 g) • salt 1.5 tsp • ground black pepper 0.5 tsp
Clean the onion, chop finely and fry in oil. Wash the mushroom, chop finely and add to the onion. Salt, pepper and simmer for a while.
3.
vegetable stock 1.1 cup (250 ml) • dry white wine 6.75 tbsp (100 ml)
Stir, add vegetable broth or water and a little wine. Simmer covered, stir from time to time. Add broth as needed and cook until soft.
Bon appetit!
