Oyster Mushroom Risotto

A recipe once again from my youth, my mum would make risotto this way and use oyster mushrooms as they almost have a texture/taste of chicken.

Using a basic risotto recipe which is so simple, no spices or herbs just seasoning.

  • serves 2
  • 1 tbsp. olive oil
  • 1/2 large onion, finely diced
  • 1 celery stick, finely diced
  • 2 large garlic cloves, grated and chopped
  • 1 cup risotto rice
  • 1 glass white wine (175ml)
  • 180g oyster mushrooms, sliced
  • Extra whole oyster mushrooms for girdling, approx 5 per person
  • 1 pint chicken or vegetable stock, hot
  • 1 tsp. sea salt
  • 1 tsp. back pepper
  • 50g butter, diced
  • 30g grated parmesan cheese
  • Heat the oil and sauté the onions and celery until soft but not coloured.
  • Add the garlic, stir well, then add the rice.
  • Cook the rice until it is almost translucent then pour in the wine.
  • Once the wine is nearly evaporated, add the mushrooms and start adding the stock. I poured mine quarterly, keep the heat low and let the rice absorb the liquid, stirring as you go so it does not stick.
  • Season with the salt and pepper.
  • Repeat the process with the stock until all of the stock is used, the rice should still have a slight bite.
  • Turn off the heat, place the butter and the parmesan over the rice, do not stir, place a lid on and leave for 5 minutes.
  • During this 5 minutes I quickly griddled more whole oyster mushrooms, I tossed them in olive oil and seasoned them, then placed over a hot griddle pan and cooked until they had lovely charred griddle lines.
  • Remove the lid from the rice and mix well.
  • Serve with the whole griddled mushrooms and a drizzle of extra virgin olive oil.

Note: To make Vegan, swap the butter for Vegan butter and the parmesan can be swapped for nutritional yeast as it gives a cheese like flavour.

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