White risotto with oyster mushrooms

Name: white risotto with oyster mushrooms
Total time: 40 min
Yield: 6
Ingredients: olive oil for baking; 2 stem celery finely chopped; root finely chopped; 3 toe garlic finely chopped; 1 Red onion finely chopped; 5 twig thyme; 1 kilogram risotto rice; 1 shoot White wine; 1 liter broth; 50 milliliters whipped cream; 100 gram mascarpone; 2 lemon pressed out; 2 bulb Mozzarella; 250 gram oyster mushrooms

Try this white risotto with oyster mushrooms

Ingredients

Directions

Put a dash of olive oil in the pan and fry celery, carrot, garlic, onion and thyme.
Scoop the vegetables with a slotted spoon and let the moisture remain.
Raise the heat a little and add the risotto to the baking water.
Stir until all the grains are covered with a layer of moisture.
The rice should not be baked, so lower the heat a little and finish with a dash of white wine.
Let the wine evaporate and then add tablespoon for soup spoon the stock.
Make sure the risotto is always under a layer of broth and keep stirring. It takes about 20 minutes for the grain to soften and the risotto has absorbed all the broth.
The risotto must be al dente, because it will still burn if you take it from the fire.
Add the mascarpone and a dash of whipped cream and season the risotto with salt, pepper and lemon juice.
Make skewers of oyster mushrooms and grill them in the grill pan.
Drizzle them with a dash of olive oil.
Put the risotto on the plates and divide the mozzarella into pieces.
Finish with a little lemon zest and serve with the skewers.