How to cook
Chop the onion and fry it in olive oil until it softens - 5-6 minutes on medium heat.
Pour the rice, fry it for 1-2 minutes along with 2.8 oz (80 grams) of the oyster mushrooms, which are cleaned and cut and then pour the wine. Stir with the lid open, so that the alcohol can evaporate for 3-4 minutes.
Pour the broth (hot) in two or three portions, while stirring constantly. Do not pour the next portion of broth until the liquid is absorbed. This way you will achieve the creaminess typical for risotto.
When the rice absorbs almost all of the broth (after about 9-10 minutes of boiling) add the remaining oyster mushrooms, butter, salt and continue to stir for another 3-4 minutes.
Distribute the finished oyster mushroom risotto into portions.
Sprinkle the risotto with Parmesan powder.
Enjoy your meal!