Oyster mushroom risotto

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.

2. 

milled rice 7 oz (200 g)

Add washed, strained rice.

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.

4. 

unsalted butter 0.75 oz (20 g)

Add butter into the finished risotto.