Ingredients:

• Oyster mushrooms – 200g (Dhingri / Mushroom), sliced

• Arborio rice – 1 cup (short-grain risotto rice; if not available, use small-grain rice like Jeerakasala or Ambemohar)

• Onion – 1 medium (Pyaz), finely chopped

• Garlic – 3 cloves (Lahsun), minced

• Olive oil – 2 tbsp (or Butter – 2 tbsp, Makkhan)

• Vegetable stock / chicken stock – 4 cups (Garam Pani with stock cube works too)

• White wine – ¼ cup (optional, can skip or use lemon juice instead)

• Parmesan cheese – ½ cup grated (or processed cheese if Parmesan not available)

• Fresh cream – 2 tbsp (Malai, optional for richness)

• Black pepper powder – 1 tsp (Kali Mirch)

• Fresh parsley / coriander – 2 tbsp, chopped (optional)

• Salt – to taste (Namak)

Method:

1. Prepare stock:

• Heat vegetable/chicken stock in a saucepan and keep warm on low flame.

2. Cook mushrooms:

• Heat 1 tbsp olive oil/butter in a pan.

• Add mushrooms, sauté until golden and water evaporates.

• Remove and keep aside.

3. Start risotto:

• In a deep pan, heat 1 tbsp olive oil/butter.

• Add onions + garlic, sauté until soft and translucent (not brown).

• Add rice, stir for 1–2 minutes until grains are lightly toasted.

• Add white wine (if using), stir until absorbed.

4. Add stock slowly:

• Add 1 ladle of warm stock, stir continuously until absorbed.

• Keep adding stock, one ladle at a time, stirring often.

• Continue for 18–20 minutes, until rice is creamy and cooked “al dente” (soft but with a slight bite).

5. Finish:

• Stir in sautéed mushrooms, cheese, and cream (if using).

• Season with salt and black pepper.

• Garnish with parsley or coriander.

Serving:

Serve hot as a main dish with garlic bread or salad on the side.

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