Oyster mushroom risotto: A hearty recipe for connoisseurs
Risotto is always a good choice when you're looking for a creamy, aromatic dish that's both vegetarian and flavorful. In this recipe, we combine the delicate, slightly nutty flavors of oyster mushrooms with the creaminess of a classic risotto. It's perfect for a cozy dinner or as a special dish for guests. Here's how to easily make this delicious oyster mushroom risotto at home.
Ingredients for the oyster mushroom risotto (for 2-3 people)
- 200 g oyster mushrooms – These delicate mushrooms give the risotto a special texture and intense flavor.
- 200g risotto rice (e.g. Arborio or Carnaroli) – These rices are perfect for risotto as they absorb liquid well and produce a creamy consistency.
- 1 onion – For a slight sweetness and aroma.
- 2 cloves of garlic – For that extra touch of flavor.
- 750 ml vegetable stock (preferably hot) – The stock is the base that makes the risotto moist and flavorful.
- 100 ml white wine (optional) – A splash for extra depth and elegance in the flavor.
- 40 g Parmesan cheese (grated) – For the desired creaminess and spicy finish.
- 2 tbsp olive oil or butter – For sautéing the mushrooms and adding a richer flavor.
- Salt and pepper to taste – To fine-tune the flavor.
- A squeeze of lemon juice (optional) – For a fresh, aromatic accent.
- Fresh parsley or thyme – For garnishing and for a final kick of freshness.
preparation
1. Preparation of the ingredients:
Start by chopping the oyster mushrooms into small pieces. Finely dice the onion and garlic to ensure they cook evenly during the sauté. You can heat the vegetable broth in a small saucepan for quick use later.
2. Sauté oyster mushrooms:
Heat 1 tablespoon of olive oil or butter in a large skillet and add the sliced oyster mushrooms. Sauté over medium heat until the mushrooms are nicely browned and have released their moisture. This will take about 5-7 minutes. Once golden brown, remove the mushrooms from the skillet and set them aside.
3. Fry onion and garlic:
In the same pot, add 1 tablespoon of olive oil or butter and sauté the onion and garlic over medium heat until translucent and fragrant (about 2-3 minutes). Be careful not to burn.
4. Add risotto rice:
Now it's time to add the risotto rice. Add the rice to the onions and garlic and roast it, stirring, for about 1-2 minutes until it becomes slightly translucent. This helps the rice absorb the flavors better.
5. Add white wine and stock:
If desired, add the white wine at this point. Allow it to simmer, stirring, until it has almost completely evaporated. Now begin adding the hot vegetable stock in small portions—one ladle at a time. Allow the stock to fully absorb into the rice before adding the next ladle. This step takes about 18-20 minutes and ensures the rice becomes nice and creamy.
6. Complete the risotto:
Once the rice is al dente and creamy, return the sautéed oyster mushrooms to the pan. Stir in the grated Parmesan cheese for an even creamier texture. Season with salt and pepper. A squeeze of lemon juice adds a fresh, vibrant touch.
7. Serve:
Serve the risotto immediately after preparation. Garnish with fresh parsley or thyme for a fresh splash of color and additional flavor.
Conclusion
This oyster mushroom risotto is a true feast for the senses —creamy, aromatic, and packed with the unique flavor of oyster mushrooms. It's perfect as a main course for a vegetarian dinner or as a side dish to a light meat dish. Enjoy this delicious risotto on a cozy evening and let the aromas enchant you!
Bon appetit!