INGREDIENTS:
1 diced onion
½ tea cup olive oil
2 tablespoons butter
250 g oyster mushroom (coarsely chopped)
1 cup of water
200 g risotto rice (Arborio)
1 lt broth
100 g grated parmesan cheese
BiSALT Himalayan Rock Salt
Freshly cracked BiSALT Black Pepper
2- PREPARATION:
1. Cook onions in low heat without letting them change color much.
2. In a separate pan, sauté mushrooms with butter.
3. Add rice to the onions and mildly roast them for 2 minutes stirring continuously.
4. Increase the heat to medium and add 1 scoop of broth to rice each time and cook stirring.
5. As the dish absorbs the gravy, starch will be starting to surface and getting a good level of thickness.
6. Lastly, add in the remaining butter, parmesan cheese and sauteed mushrooms.
7. Season it with BiSALT Himalayan Rock Salt and freshly cracked BiSALT Black Pepper.
Chef - Dilek Yetkiner 👩🍳
Photo - Ozan Çelik 📷