King Oyster Mushroom Risotto

You can make this risotto with other mushrooms, but I really like the delicate aroma of king oyster mushrooms (girgoles, see photo) for this recipe.

Ingredients for 4 people
1 medium onion
200 g king oyster mushrooms (girgoles)
5 cups of rice (ideally arborio)
1/2 litre poultry stock (water will do)
200 ml cooking cream

Method
To start, cut the onion into fine julienne and fry it gently with olive oil over low heat in the same pan you'll make the risotto in. When the onion is translucent, add the mushrooms, also cut into fine julienne, and brown them with the onion, stirring constantly; 2 or 3 minutes is enough.

Now it's time to add the rice. The proportions I use are one coffee cup per person, plus one more (for the pot). Toast the rice with the onion and mushrooms for a minute or two and add the stock: start with about 250 ml of hot stock and keep stirring until it's absorbed, then keep adding hot stock and stirring constantly. After 20 minutes the rice will be almost done; add the cream, and when the risotto reaches the texture you want, take it off the heat. No more than 25 minutes.

Serve with Parmesan (Parmigiano Reggiano) or Grana Padano. You can stir the cheese into the rice when you turn off the heat — many risotto recipes do this — but I prefer to let each diner add it to taste. Too much cheese drowns out the aroma of the mushrooms.

Enjoy.

Note: I use 100 ml of stock per cup of rice, but since you add it depending on the heat, it may sometimes be more or less; it's best to keep it hot next to you and add it as you go.

🌐 Llegeix aquesta recepta en català