Risotto with ramson and king oyster mushrooms

Risotto with ramson and king oyster mushrooms

Last week I saw ramson in the supermarket for the first time this year and planned to cook something with it as long as it is in season. For some time now you can also buy king oyster mushrooms as well and since I ate them at the restaurant and liked them a lot I decided to cook those at home as well. During shopping today I just got both of it and thought I can whip up some sauce for noodles with them. We decided for Risotto instead, but it is probably even better. I do not have a lot of experience with those ingredients but after researching a little bit I decided to serve them very natural.

Serves 4
2 cups Risotto rice e.g. Arborio (360ml)
200g King oyster mushrooms
100g Ramson
1 onion
1250ml chicken or vegetable stock (i used both)
A handfull of fresh parmesan (or more)
Thyme, salt, pepper

Melt a piece of butter and sauté the onions until they are translucent. Add the rice and stir. Add white wine or the stock only to just cover the rice and stir regularly. I keep the stock boiling in a second pot which is essential for good risotto. Add more stock to keep the rice covered all the time. It should be ready after approx. 20min. Then add the parmesan and add salt/pepper if necessary. While the risotto is cooking, cut the mushrooms in thick slices, wash the ramson thoroughly and cut it into large pieces. Heat up some olive oil in a pan on high heat, add the mushrooms and fry them until they are limp and have shrunk. Add the ransom and stir. Add thyme, salt and a lot of freshly ground pepper. Serve it with the risotto. This amount of ramson and mushrooms can either be used for 3 or 4 servings of risotto.