This creamy and vibrant green risotto is topped with crispy king oyster mushrooms, elevating the taste. It's a delightful blend of flavors and textures, making for a satisfying meal. Perfect for those who appreciate a rich dish with a twist of greens.
1: Finely dice the onion and garlic.
2: Warm 2 tbsp olive oil in a saucepan at medium-high.
3: Melt 2 tbsp of butter in the oil and fry the onion with a pinch of salt on medium heat until soft (10 minutes).
4: Add the garlic, fry until fragrant, then add the risotto rice and toast well (2-3 minutes).
5: Pour in the wine and allow to cook off (1-2 minutes).
6: Bring your vegetable stock up to a boil in a separate pot and add to the rice ladle by ladle, waiting until fully absorbed before adding the next ladle.
7: After 25-30 minutes, the rice should be nicely al dente. Season to taste with salt and pepper.
8: Briefly blanch the greens in the stock or pot of water, then blend with a splash of stock until vibrant and green.
9: Once the rice is al dente, add the parmesan, a knob of butter, and the blended greens. Mix well until silky smooth and creamy.
10: Slice the mushrooms and fry in butter/oil until golden and crisp. Season with salt and pepper.
11: Spoon the risotto into shallow bowls, top with the mushrooms, a grating of parmesan, and enjoy!
