RISOTTO WITH OYSTERS
Not a big fan of oysters, but in this version I loved them Nice Italian touch to it
In a pan, add 6 tbs of olive oil, 1 chopped onion and cook until golden colored. Then, add 200gr of oysters (cleaned and washed well) and cook for 5-7 minutes. Next, add 150gr rice for risotto (I used the Vialone Nano type) and toast it for a few minutes.
Now, it’s time to cook the rice with the vegetable stock (made of 1 water + 1 cube of vegetable bouillon). Add 1 cup of stock at time and stir gently while the risotto absorbs the stock. Keep adding the vegetable stock and stiring, while cooking the risotto (about 15-20 minutes). When almost ready, add 1-2 tbsp of lemon juice and parsley to taste, and for a few minutes.