Creamy Oyster Mushroom Risotto
Restaurant-quality risotto featuring fresh Mushie oyster mushrooms with parmesan and herbs.
Ingredients
- 300g fresh Mushie Oyster mushrooms, sliced
- 1½ cups Arborio rice
- 4-5 cups warm vegetable or chicken stock
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 3 tbsp butter
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- Extra Parmesan for serving
Instructions
Heat olive oil in a large pan and sauté the sliced oyster mushrooms until golden. Season with salt and pepper. Set aside.
In a heavy-bottomed pan, heat 1 tbsp butter and sauté onion until translucent. Add garlic and cook for 1 minute.
Add Arborio rice and stir for 2 minutes until the grains are well-coated and slightly toasted.
Pour in white wine and stir until absorbed.
Add warm stock one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
Continue for about 18-20 minutes until rice is creamy and al dente.
Stir in the cooked mushrooms, remaining butter, Parmesan, and parsley.
Season with salt and pepper. Serve immediately with extra Parmesan.
Chef's Tips
- •Use fresh Mushie oyster mushrooms for the best flavor and texture
- •Keep the stock warm throughout cooking for consistent temperature
- •Don't rush the process - good risotto takes patience
- •The rice should be creamy but still have a slight bite
Nutrition Highlights
- •Rich in protein from mushrooms and Parmesan
- •Good source of B vitamins
- •Contains beneficial mushroom compounds