Oyster Mushroom Risotto

  • Difficulty: Medium
  • 40 minutes
  • 3 servings

So, you’ve got a nice batch of oyster mushrooms and don’t know how to use them. Make them shine on the main stage in this delicious risotto. It is great for when in the mood for a delicious vegetarian dish, that can convince even the most ferocious of carnivores!

Ingredients Needed for Oyster Mushroom Risotto

1 cup risotto rice
4 ounces of butter
1 teaspoon vegetable oil
1 onion, chopped
½ red chili, thinly sliced
1 tablespoon whisky
½ cup white wine
2 cups of chicken stock
2 tablespoons of fresh parsley, chopped
½ cup parmesan, shredded
balsamic glaze

How to Cook Oyster Mushroom Risotto

  1. Heat a skillet over medium heat and toast the risotto rice for 2 minutes.
  2. Lay the skillet on the stove once again and add 2 ounces of butter and vegetable oil. Melt the butter.
  3. Add the onion and cook until translucent. Add the oyster mushrooms, chili, and give it a good stir.
  4. Add the risotto rice, and pour the whiskey, white wine, and chicken stock.
  5. Season with salt and pepper, and cook for 20-25 minutes while stirring from time to time.
  6. Add the parsley, parmesan, and remaining butter.
  7. Now, to serve the dish, pour 1 tablespoon or 2 of balsamic glaze in a risotto bowl. Add the rice in a cooking ring to give it that nice round shape.

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