Oyster Mushroom Risotto

This is how I like my mushrooms. Thinly sliced and sautéed. And these mushrooms are delicious. They give the risotto a bit of a crunch and earthy notes. It is good. Even if you don't like mushrooms, you will like this recipe. :)

Take the oyster mushrooms and lightly wipe them with a wet cloth or paper towel. Never wash mushrooms.

Sauté the mushrooms in about 1/4 cup butter and 2 tbsp. avocado oil. (You can use olive oil or your choice of oil) After the mushrooms are sautéed toss them with salt, pepper, fresh parsley, and paprika.

The paprika I use is from Hungary, my parents got it for me when they went there. The Hungarian paprika is spicier and sweeter than the paprika you can get in our stores. If you can get Hungarian paprika I would highly suggest it. Just use a little less than you would normally use unless you like your food spicy.

Cook the risotto in the same pan that you sautéed the mushrooms in. Start with the risotto and add some cooking white wine and let it fry for a minute. Than add the chicken broth in 1/2 cup at a time, let the liquid reduce before you add the next 1/2 cup in. Stir constantly. Keep doing that until your risotto is cooked all the way through and there is a creamy sauce-like thing in it.

Then saute a yellow onion in about 4 tbsp. butter.

Add the onion to the risotto.

Use the mushrooms as a garnish and serve with fresh veggies.

Enjoy!