Saffron Risotto with Oyster Mushrooms

Have fun preparing this mushroom dish!

Carefully scrape the oyster mushrooms with kitchen roll, cut the slightly harder lower ends into small pieces and cut the mushrooms into 10 cm pieces or strips.

Peel and finely dice the onion. Melt the butter (1) and sauté the onion cubes until translucent, add the mushrooms and sauté. Add the long grain rice and cook while stirring until all the grains have a light film of fat.

Add about 1/10 of the clear soup and stir in until the long-grain rice has absorbed the liquid, then add the rest of the clear soup and cook the long-grain rice until al dente, about 25 minutes. Mix with saffron, salt, pepper, butter (2) and Parmesan.

Rinse the basil under cold running water, dry and pluck the leaves from the stems. Divide the risotto evenly among plates, sprinkle with the basil leaves and serve on the spot.

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