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Mantarlı Risotto -

Mushroom Risotto


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


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 📷

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