Oyster Mushroom and Wild Garlic Risotto

Ingredients: 250 g risotto rice, 3 tbsp oil, 1 onion, 1 dl white wine,
6-7 dl vegetable broth, salt, pepper, 250 g oyster mushroom, 1 large
bunch of wild garlic, 50 g butter, 125 g bryndza cheese

Preparation: In a pot, heat the oil and toast the risotto rice. Add
finely chopped onion and sauté until translucent. Gradually pour
in the white wine, stirring constantly over low heat until absorbed
by the rice. Begin adding the hot vegetable broth, one ladle at a
time, only when the rice has absorbed the previous addition. Stir
continuously. Finely chop the oyster mushrooms and half of the wild
garlic. Add them to the risotto when it’s almost cooked to preserve
their texture. When the risotto is creamy and it is cooked to your
liking, remove the pot from the heat. Stir in the butter and bryndza
until melted and well combined. Finally, sprinkle the remaining wild
garlic over the risotto. Season with salt and pepper to taste.

Serving: Serve with assorted vegetables for vegetarians, or for meat
lovers, you can add shrimp or chicken breast strips.