Oyster Musrhroom Risotto in a garlic white wine sauce
(Recipe by @Andria.Cooks on Instagram)
INGREDIENTS: (I use all organic ingredients)
Risotto can be one of those intimidating dishes to make until you make it for the first time. It’s actually so easy to make, takes roughly 30 mins to cook and is so delicious! You can make it creamy or cheesy, add different flavours and spices, it’s such a versatile dish. I made this for a cooking masterclass I hosted with my collegues for a team builidng event. They cooked along side me which was so fun and they learned a little about mushrooms and the flavours that go into risotto. I hope you enjoy this recipe as much as I do! If you make it, please share with me!
INGREDIENTS: (I use all organic ingredients)
1 cup of sliced Oyster Mushrooms (roughly 2 packages)
1 cup of Arborio rice
1/2 cup cup of dry white wine
2-3 cups of chicken stock (or vegetable stock)
5 garlic cloves minced
1 medium onion chopped
½ cup parmigiano reggiano freshly grated cheese
2 tbs olive oil
1 tbs butter
salt and pepper to taste
2 tbs freshly chopped chives
1 tsp of freshly chopped parsley
1 tbs of reduced balsamic glaze
INSTRUCTIONS:
In a large skillet, heat olive oil and add diced onions and minced garlic and sauté just for a min or two. Add the cup of arborio rice and mix around until the edges of the rice start to get slightly translucent. Add the tbs of butter and ¾ cups the dry white wine (Save ¼ cup for the chicken). Let the rice absorb the wine before adding the chicken stock. Once the wine is absorbed by the rice, add 1 cup of the chicken stock and reduce heat to medium-low and let simmer, stirring frequently. Season with salt and pepper to taste and add in chopped fresh parsley.
Once the liquid starts to thicken up, add ¼ cup of chicken stock at a time, each time stirring frequently and letting the rice absorb the liquid on a low simmer. Continue to do this until all the chicken stock is done or the rice is the desired texture (some like it more al dente then others). I end up using roughly 2.5 cups of stock. If you like your rice more saucy, you can add the full 3 cups of stock.
In a large skillet, add 1 tbs of olive oil and add the oyster mushrooms and sauté on high heat for 1 min on each side. Season with salt and pepper and transfer to a bowl until ready to mix with rice.
Once risotto is cooked, add the cooked mushrooms to the risotto and mix well. Add the ½- 1 cup of parmigiano reggiano grated cheese and mix well. Serve with freshly chopped parsley, freshly chopped chives and freshly grated parmigianno reggiano cheese. I usually drizzly with reduced balsamic vinegar.
Enjoy!
Serves 4 people
