King Oyster Mushroom Risotto with Thyme

I found the king oyster mushrooms and fresh thyme at the farm shop and turned them into risotto the same day. This is how I like it: creamy rice, mushrooms with a little bite and a few thyme leaves, finished with butter and Parmesan.

Prepare the mushrooms

Clean the mushrooms with a cloth or soft brush and cut into even dice. In this recipe they go straight into the rice. If you want a few browned slices on top, fry a small portion separately.

Add the stock gradually

Keep the vegetable stock hot. Add just enough to barely cover the rice and stir regularly. The 750 ml is a supply rather than an amount you must use: depending on the rice and heat, you may need a little less or an extra splash of water. Taste the rice rather than judging by an empty measuring jug.

When is risotto ready?

The rice should be soft on the outside with a little bite in the centre. Stir in the butter and Parmesan at the end. The risotto should spread slowly on the plate; loosen it with a little hot stock if necessary. The recipe makes four small servings or two larger main-course portions.

Easy recipe

King Oyster Mushroom Risotto with Thyme

Creamy risotto with king oyster mushrooms, fresh thyme, white wine and Parmesan. Add hot stock gradually and finish with butter for a loose, creamy texture.

Prep time

10 min

Cook time

20 min

Yield

4 servings

Save on Pinterest Share Print

Ingredients

− 4 +

• 30 gshallot
• 2 clovesgarlic
• 500 gking oyster mushrooms
• 150 grisotto rice
• 100 mlwhite wine
• 15 gbutter
• 40 gParmesan
• 750 mlvegetable stock
• salt, pepper and thyme
• 1 tbspolive oil

Copy ingredients

Instructions

Cook mode

1. Finely chop the shallot and garlic. Clean and dice the mushrooms. Keep the vegetable stock hot in a small saucepan.
2. Heat the olive oil in a wide saucepan. Soften the shallot until translucent, then briefly add the garlic. Stir in the rice and cook briefly, then add the mushrooms.
3. Pour in 100 ml white wine and let it reduce briefly. Add some hot stock and thyme, then simmer gently over medium heat.
4. Stir regularly, adding more stock as the rice absorbs the liquid. Start tasting after about 18–20 minutes: the rice should be creamy but retain a little bite. You may not need all the stock.
5. Remove the thyme stems. Stir in the butter and Parmesan and season with salt and pepper. Loosen with a little hot stock if necessary. Rest briefly and serve with fresh thyme leaves.

Nutrition per serving

Calories

309 kcal

Protein

10.9 g

Carbohydrates

41.8 g

Sugar

3.3 g

Fat

10 g

Saturated fat

4.1 g

Fibre

4.2 g

Salt

1.5 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace