Mycology and cooking enthusiasts will be thrilled to discover a recipe that highlights Pleurotus citrinopileatus, also known as the "golden mushroom" for its bright yellow color and delicately fruity flavor. This dish combines the creaminess of risotto with the aromatic richness of this uncommon yet extraordinary mushroom.
Ingredients (for 4 servings)
- 300 g Carnaroli or Arborio rice
- 200 g fresh Pleurotus citrinopileatus
- 1 shallot (or half a yellow onion)
- 50 g butter
- 1 glass dry white wine
- 1 liter vegetable broth (or chicken broth for a more intense flavor)
- 50 g grated Parmigiano Reggiano
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley (for garnish)
- 1 garlic clove (optional, for a more aromatic touch)
Mushroom Preparation
- Cleaning: The Pleurotus citrinopileatus is a delicate mushroom. Remove any dirt with a brush or damp cloth, avoiding washing under water to prevent absorption.
- Slicing: Separate the caps from the stems (the stems are edible but more fibrous; you can use them for the broth). Slice the caps thinly.
- Sautéing: In a non-stick pan, heat a tablespoon of oil and a small piece of butter. Add the mushrooms and sauté over medium heat for 3-4 minutes, until they release their liquid and turn slightly golden. Season with salt and pepper and set aside.
Risotto Preparation
- Base Sauté: In a large pot, soften the finely chopped shallot with a drizzle of oil and the remaining butter. If desired, add a crushed garlic clove and then remove it.
- Toasting the Rice: Add the rice and toast for 2 minutes, stirring until the grains become translucent.
- Deglazing: Pour in the white wine and let it evaporate over high heat.
- Cooking: Add the hot broth one ladle at a time, stirring often and letting it absorb before adding more. Cooking should take 16-18 minutes.
- Finishing: At the end of cooking, turn off the heat and incorporate the sautéed mushrooms, Parmigiano, and a final piece of butter for perfect creaminess.
Presentation
Serve the risotto hot in deep plates, garnished with a sprinkle of fresh chopped parsley and, if available, a few raw Pleurotus citrinopileatus slices for color and texture contrast.
Nutritional Properties of Pleurotus citrinopileatus
This mushroom is not only tasty but also packed with benefits:
- Low calorie content (about 35 kcal per 100 g), ideal for low-calorie diets.
- High protein content (up to 30% of dry weight), with essential amino acids.
- Source of fiber, promoting digestion and gut health.
- B vitamins (especially B1, B2, and B3), important for energy metabolism.
- Minerals like potassium, phosphorus, and selenium, beneficial for cardiovascular and antioxidant health.
- Beta-glucans, compounds that support the immune system and help reduce cholesterol.
A recipe that combines flavor, elegance, and well-being, perfect for impressing guests or treating yourself to a gourmet meal inspired by nature. Happy foraging and bon appétit!
Warning: If you're not an expert, purchase mushrooms from certified vendors to avoid confusion with toxic species.