Making risotto is a bit like dancing — slow, passionate, and crafted with care. From gently toasting the rice to gradually stirring in warm broth, and finally folding in a generous handful of cheese — every step brings you closer to that perfect, velvety finish. It’s a dish that radiates warmth and comfort, whether it’s an elevated weeknight dinner or the highlight of a festive table.
A great risotto is all about balance — creamy yet vibrant, soft with just the right bite, light in feel but rich in flavour. The texture should be silky and luscious, clinging softly to the spoon and melting slowly as it glides off.
And when it’s ready? Each bite is a little moment of joy. The earthy depth of oyster mushrooms, the mellow sweetness of zucchini, the brightness of fresh tomatoes, and the salty hit of Grana Padano come together in effortless harmony. It’s a simple dish, yes — but one that brings big flavour and even bigger satisfaction to every plate it touches.
Creamy risotto with king oyster mushrooms
Ingredients
Preparation
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Peel and dice the onion and 1 clove of garlic. Put them in the bottom of a pot with oil and gently simmer over medium heat. Add the rice grains to the pot and keep heat at a medium level, stirring constantly, until the rice becomes translucent. Add the wine to the pot, stir through, and allow the wine to absorb into the rice grains. Then start adding the stock little by little, while constantly stirring. It is said that “risotto loves to be the center of attention” - in other words, never leave your risotto unattended:).
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Add the stock gradually, stirring constantly and allowing the stock to absorb into the rice grains before adding more. Continue adding stock until all 2 litres of liquid have been absorbed by the rice and the rice has cooked through.
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At the same time on the side, chop the zucchini into long, thin strips. Slice the oyster mushrooms and halve the cherry tomatoes. Put 1 peeled and chopped garlic clove and a little oil in a pan. Heat and add the oyster mushrooms and 1 tsp of butter. Fry, stirring occasionally, for 3-4 minutes, then add the zucchini strips and halved cherry tomatoes, season with salt and pepper. Fry over high heat for a few more minutes and then remove the pan from the heat.
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Once you have added all the stock to the risotto, then add the cream to the pot. Now add the mushroom-vegetable mixture from the pan to the risotto. Stir thoroughly and finally add the grated Grana Padano cheese to the pot.
