Risotto with oyster mushrooms and vermouth
4 servings
25 minutes
Risotto with oyster mushrooms and vermouth is a true embodiment of Italian gastronomic elegance. Originating from the northern regions of Italy, risotto is valued for its creamy texture and rich flavor. In this version, aromatic oyster mushrooms add a refined mushroom depth to the dish, while vermouth adds an exquisite wine note. The combination of cream and grated Parmesan makes the risotto tender and velvety, while fresh parsley refreshes the flavor palette. It is perfect for a cozy dinner accompanied by a glass of white wine. This dish reveals its flavor immediately after preparation, warming the soul and immersing you in the atmosphere of warm Italian evenings.
1
In a deep skillet, melt butter, add vegetable oil, and sauté finely chopped onion until soft. Add finely chopped white part of leek, mix, and sauté until soft, then add sliced oyster mushrooms and sauté for a few more minutes.
- Butter: 50 g
- Vegetable oil: 50 ml
- Onion: 1 head
- Leek: 1 stem
- Oyster mushrooms: 400 g
2
Pour rice into the saucepan and, stirring continuously, fry it in oil with vegetables and mushrooms so that it absorbs all the fats and juices well. Five minutes should be enough.
- Arborio rice: 500 g
3
After that, pour the rice with vermouth and simmer it, stirring, until most of the wine evaporates. Then pour the rice with about half of the chicken broth and cook for fifteen minutes, stirring and adding more broth as needed.
- Vermouth: 100 ml
- Chicken broth: 1.5 l
4
After fifteen minutes, remove the risotto from the heat, stir in cream, grated parmesan, and finely chopped parsley leaves. Let it sit for two to three minutes and serve.
- Cream: 100 ml
- Parmesan cheese: 50 g
- Parsley: 20 g
- Salt: to taste
- Ground black pepper: to taste