Ingredients

• 300 gram Arborio rice
• 250 gram Boreal Oyster Mushrooms (fresh)
• 60 gram Dried Cranberries
• 1 unit Shallot
• 2 clove Garlic
• 125 milliliter Dry white wine
• 1 liter Hot vegetable broth
• 80 gram Grated Parmesan cheese
• 30 gram Unsalted butter
• 1 tablespoon Olive oil
• 1 teaspoon Maple syrup
• 2 tablespoon Fresh chopped parsley
• To taste Salt and freshly ground black pepper

Instructions

1. 1

   Prepare the oyster mushrooms by gently cleaning them and cutting them into pieces if large. Finely chop the shallot and garlic.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the shallot and cook until translucent, about 3-4 minutes. Add the garlic and oyster mushrooms, sauté until the mushrooms soften and release their liquid, about 5-7 minutes.

3. 3

   Add the Arborio rice and stir well for 1 minute to coat each grain with oil (toasting). Pour in the white wine and let it evaporate completely, stirring constantly.

4. 4

   Begin adding the hot broth, one ladleful at a time, stirring frequently. Wait until the liquid is almost entirely absorbed before adding the next ladleful.

5. 5

   Halfway through cooking the risotto (about 10 minutes), stir in the dried cranberries and maple syrup. Continue adding broth and stirring.

6. 6

   The risotto is ready when the rice is al dente (about 18-20 minutes total), creamy but with a slight bite in the center. Remove from heat.

7. 7

   Stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste. Let rest for 2 minutes, covered, before serving.

8. 8

   Serve immediately, garnished with fresh chopped parsley.