Oyster Mushroom Risotto
I created this comforting oyster mushroom risotto after a lush harvest from my shotgun fruiting chamber in August. Great for fall and vegetarian-friendly, I'm finally getting around to sharing it!
Ingredients
- 6 cups fat-free vegetable broth
- 12-16 oz oyster mushrooms, torn apart
- 6 tablespoon olive oil
- 1½ cups arborio rice
- 2 shallots, chopped
- 2 cloves garlic, crushed
- ½ cup dry white wine (e.g. sauv blanc)
- ½ cup parmesan cheese
- ¼ cup fresh chives, chopped
- 2 tablespoon Italian parsley, chopped for garnish
- salt/pepper to taste
Instructions
- Heat broth on med-low in a medium saucepan.
- In a large saucepan, heat ¼ cup olive oil over med-high and add mushrooms in a single layer. Stir every 3 minutes until golden (~10-12 min). Remove to a bowl.
- Heat 2 tablespoon olive oil and add shallots, cooking for ~2-3 min. Stir in rice and cook until a pale golden color, another ~2-3 min. Add garlic for ~30 seconds or until fragrant.
- Pour in wine, stirring constantly until fully absorbed.
- Add ½ cup broth at a time to the rice and repeat the same process as the wine, stirring continuously until all the liquid has been fully absorbed and the rice is al dente (~20 min).
- Remove from heat and stir in the mushrooms, chives, parmesan cheese, and garnish with parsley. Season with salt/pepper to taste.
Notes
- Cook the mushrooms in a single layer in the saucepan for best results.
- Be sure to stir the liquid constantly and continuously in order to cook the rice correctly.
Tried this recipe?Let us know how it was!