Eringi risotto

Cut the king oyster mushrooms in half lengthwise and thinly slice them. Cut the enoki mushrooms into 2cm lengths. Remove the vein from the shrimp, peel them, and sprinkle with salt and pepper

Finely chop the onion and fry in olive oil until golden brown

For the garnish, heat olive oil and butter in a frying pan and slowly fry the king oyster mushrooms over low heat

Heat butter and onion in a pot, add king oyster mushrooms and enoki mushrooms, and fry over low heat until softened

Add the rice and stir-fry until the oil is coated, then add the white wine and parsley and bring to a boil

Boil the bouillon cubes and water to make the broth, and add it to the pot in step 5 until it is just covered. Add the broth as needed over the course of 8 minutes to keep it just covered

During the last 10 minutes, as the liquid reduces, add the bouillon little by little while checking the condition. Add the shrimp 2 minutes before turning off the heat

Once al dente, turn off the heat, add the butter and mix well, then add the Parmesan and mix well

Place on a plate and garnish with king oyster mushrooms (3)