King oyster risotto
Firm toasting, hot stock, mushrooms added halfway through cooking. The finishing does the rest.
Ingredients
Method
Brown half the mushrooms on high heat in a separate pan and set them aside for the finish.
Soften the chopped shallot, add the rice and toast it for 2 minutes until the grains turn translucent.
Deglaze with the wine and let it evaporate completely.
Add hot stock one ladle at a time; halfway through add the remaining mushrooms, diced.
At 17 minutes turn off the heat, add cold butter and parmesan and beat off the heat for a good minute. Top with the browned mushrooms.
The stock must always be at a boil: cold stock stops the cooking and the rice releases starch badly.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
