While the risotto cooks, drain the mushrooms (remember to add the soaking liquid to the risotto). Heat an oil-free pan (a non-stick pan works well) and throw in the mushrooms in a single layer. You just want to char them a bit to wheedle out a nutty flavor and aroma. Then, chop the mushrooms and place in a bowl. Add the parsley and the citrus juice. Toss lightly by hand.
When the risotto is done, stir the mushroom mixture (reserve a couple of tablespoonfuls for garnish). Leave the risotto to rest for a couple of minutes.
To serve, ladel the risotto into bowls and top with the reserved mushroom-parsley mixture. Drizzle with more olive oil and sprinkle with more parmesan cheese, if you like.
Risotto with grilled oyster and shiitake mushrooms printed from https://casaveneracion.com/risotto-with-grilled-oyster-and-shiitake-mushrooms/ for personal use only. Not for republication nor distribution.