If I could do that, I would just write this: this is one of the most delicious dishes I’ve ever made in my entire life, and you should definitely give it a try! But unfortunately it can’t be that succinct, so I owe you a more detailed description. The best thing about this recipe, I think, is that you can use any mushroom in it - be it plain mushrooms, oyster mushrooms, chanterelle mushrooms, shiitake mushrooms - so you can simply make it to your own taste. Meanwhile, the basic risotto is so creamy and silky that it almost melts in your mouth!
- 2 Tbsp. olive oil
- 1000 g of mushrooms of your choice
- 6 Tbsp. of soy sauce
- 1 1/2 cup of risotto rice (I like to use Arborio)
- 3 cloves of garlic, grated
- 1000ml/4 cups of vegetable stock
- 3 Tbsp. salted butter
- fresh thyme leaves
- parmesan cheese, the more the better
- Heat your olive oil a bigger pan. Slice your mushrooms to your liking and grill each one on both sides until nicely roasted. Drizzle 1-1 Tbsp. of soy sauce on every portion of mushroom. Remove the mushrooms from your pan.
- Add the risotto rice to the pan together with the garlic. Keep adding the stock in small portion until your rice is fully cooked and softened. Lastly, turn off the heat and add the butter, the thymes leaves and the parmesan cheese. Mix some of your mushroom into the risotto, but save some for the top. Serve super warm and fresh.