Risotto with Baby King Oyster and truffle oil

INSTRUCTIONS

Place the olive oil in an open saucepan and heat the pan on low heat until the oil is shimmering. Add the shallots in the pan and stir to coat them with olive oil. Let them cook until caramelised, stirring occasionally.

Place the olive oil in an open saucepan and heat the pan on low heat until the oil is shimmering. Add the shallots in the pan and stir to coat them with olive oil. Let them cook until caramelised, stirring occasionally.

Then, add the mushrooms, thyme and rosemary. Once the mushrooms soften, raise the heat and add the rice. Let it cook for about 1 minute and quench it with wine. Then, pour 1/3 of the vegetable broth and lower the heat of the hob, stirring until the broth is fully absorbed by the rice. Repeat the process twice, continuously stirring the risotto throughout this process. 

Finally, add the parmesan and butter and continue stirring until the risotto is creamy. 

Add the chives and add salt and pepper if needed. 

Garnish with parmesan flakes and truffle oil.

Bon appetit!