For 2 portions:

100 g arborio rice
50 g butter
1 unpeeled onion
2 radishes
100 g chanterelles
1 tomato
1 avocado
50 ml dry white wine
30 g parmesan
some chives
a pinch of whole cumin seeds
salt and pepper
1 bay leaf
celery leaves for garnish

I like to use mushroom stock for risotto – compared to a veggie one it contains minimum of vegetables and mostly mushrooms. There is no need to use chanterelles only, you can add any leftover mushrooms that you have.

First, clean the mushrooms and sort them – leave the nicest pieces for the risotto and use the remaining ones for the stock. It consists of 1 thinly sliced onion, onion skin, bay leaf, salt and 300 ml water. Cook for at least 10 minutes (the longer the better, 10 minutes is the absolute minimum). Onion is always the base of risotto, so I just added it to the stock. When it’s ready, strain it.

Melt 20 g of butter in a pan, add rice and sauté it for a bit. Add the whole cumin seeds, they will support the taste of mushrooms. Pour in some wine and stir. If you want to eat immediately, cook the rice al dente, if you prepare it in advance, it is better to undercook it. Then you can put it in the fridge and use it the next day. That is what we do in the restaurant, the rice is fine for about 3 days.

I cooked the rice al dente, added the remaining butter, chives and finely grated parmesan. The risotto should be creamy – when you put it on the plate, it should spread nicely in one layer. It isn’t easy, we discuss the proper technique at work all the time (if you’re interested you can find more tips here).

Sauté the chanterelles with butter and salt. Cut the avocado, slice the radishes, cut off the yellow celery leaves and grate the cheese.

Put everything on the top of the risotto – every ingredient has its specific taste, so I prefer not to stir everything together – this way, I enjoy it much more. If you want to emphasize the creaminess, you can stir in some avocado. Enjoy!!

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 For 2 portions

250 g risotto rice
1 yellow onion
1 clove of garlic
100 ml dry white wine
500 ml chicken stock
100 g wild garlic
50 g oyster mushrooms
50 g butter
20 g gervais (or mascarpone)

Saute a finely chopped onion on a bit of butter. Add a crushed clove of garlic, you don’t have to peel it.

Then you need to add rice, that needs to sweat a little bit in the pan. Next add the wine and let it boil out, otherwise you would taste in end. When that’s done, pour in about 2 laddles of chicken stock, it has to be really hot. The rice starts to absorb the liquid immediately. Risotto is about mixing and absorbing, as the liquid reduces, the flavor becomes more intensive.

Let’s move to the wild garlic. First wash the leaves and then blend it with 100 ml of chicken stock using a hand blender. When the rice is almost ready: it takes from 15 to 20 minutes (depends on type), we add the mix of wild garlic and stock, some gervais, grated parmesan and butter at the end.

Cooking risotto takes some time and experience, but don’t be afraid. Everybody told me that you have to stir all the time and add the stock in very small amounts, but Jan added it just in two batches and the result was delicious. Rice is of course the most import aspect, it has to be cooked through, but only al dente. Nothing is worse than overcooked risotto!

At the end we adjust the seasoning, the risotto should be creamy and liquid, so that it spreads on the plate in one layer.

We cull the oyster mushrooms, there is no need to cut it. Just cut off the lower part which is harder and fry it on the pan with some butter.

Put everything on the plate, add some fresh wild garlic and the pieces of mushrooms. Recommended to all lovers of risotto and wild garlic. Enjoy!

The post Risotto with wild garlic, oyster mushrooms and parmesan appeared first on Oh My Chef.