Go Back

Oyster Mushroom Risotto

For a creamy and indulgent dish, this oyster mushroom risotto combines the earthy flavors of mushrooms with the richness of Parmesan cheese.
Print Recipe

Ingredients
  

  • 1 cup Arborio rice
  • 10 ounces oyster mushrooms sliced
  • 4 cups chicken or vegetable stock
  • 1 small onion finely chopped
  • 2 tablespoons olive oil
  • ¼ cup dry white wine optional
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions
 

  • Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a pan. Add mushrooms and sauté until golden brown. Remove and set aside.
  • Cook the Onion and Rice: In the same pan, heat the remaining olive oil. Add onion and cook until translucent. Stir in Arborio rice and toast for 1-2 minutes.
  • Add Stock Gradually: Pour in the wine (if using) and let it evaporate. Add the stock one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
  • Combine and Finish: When the rice is creamy and cooked, stir in the sautéed mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
  • Serve: Garnish with fresh parsley or additional Parmesan if desired.