Creamy rice with golden oyster mushrooms, braised leek, and light parmesan lemon chive cream

Instructions

1. 1

   1. Heat the vegetable stock in a small saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.

2. 2

   2. In a large skillet or wide pot, heat 15 ml (1 tbsp) olive oil with 10 g (0.7 tbsp) butter over medium-high heat. Add the oyster mushrooms, a pinch of salt, and the black pepper. Cook for 6-8 minutes, stirring only occasionally, until well browned around the edges. Add half of the fresh thyme, toss for 30 seconds, and transfer the mushrooms to a plate.

3. 3

   3. In the same pot, add the remaining 15 ml (1 tbsp) olive oil and the rest of the butter. Add the onion and leek with a pinch of salt. Cook over medium heat for 8-10 minutes, stirring, until tender and lightly golden. Add the garlic and cook 1 minute more.

4. 4

   4. Add the short-grain rice and toast it for 1-2 minutes, stirring so it is well coated with the fat and vegetables.

5. 5

   5. Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol has almost completely evaporated.

6. 6

   6. Begin adding the hot stock gradually, about 240 ml (1 cup) at a time, stirring often. Wait until the rice has absorbed most of the liquid before adding more. Continue this way for 16-18 minutes, maintaining a gentle simmer, until the rice is tender with a slight bite in the center and a creamy consistency.

7. 7

   7. While the rice cooks, mix the cooking cream, grated parmesan, lemon zest, lemon juice, and the remaining fresh thyme in a bowl.

8. 8

   8. When the rice is done, reduce the heat to low and stir in the cream and parmesan mixture. Stir for 1-2 minutes until the texture is creamy and glossy. If it feels too thick, add a little more hot stock.

9. 9

   9. Return the oyster mushrooms to the pot and add most of the fresh chives. Fold gently, taste, and adjust salt and pepper.

10. 10

    10. Let the rice rest for 2 minutes off the heat. Serve hot topped with the remaining chives and, if desired, a little extra grated parmesan.

11. 11

    11. Optional for a deeper finish: before serving, briefly broil oven-safe plates or a small baking dish at 450°F (230°C) for 3-4 minutes to lightly brown the surface, watching carefully so it does not dry out.