A smooth technique gets this full-on flavour dish, on your table in less than forty minutes. Banish any fears or bad memories of a spoiled risotto. This is one of my favourite recipes, as good as you’d have in Italy. Hearty chunks of mixed mushrooms, arborio rice, with all the appetizing parts played up, browned until almost nutty. Spoonful’s of butter and heaps of Parmesan cheese lacing through, creating an assortment of deliciousness. It’s the kind of a sunny, winsome meal amidst a summery rainfall season. More of what I’d want, in my winter repertoire.
Leftovers taste just as great if any survives.
It’s a little sunny today, yet I couldn’t resist this piping hot bowl of mushroom risotto.
Cooking Risotto
Whenever I cook risotto, it reminds me of the cooking channels when the top chefs are stressing about how important it is, to perfect your risotto.
Not too mushy, still with a good bite.
It is an easy to make at home meal and is perfect for an elegant or romantic dinner. Here’s how.
The cooking process can be a bit intimidating if you’ve never made it before. It’s definitely a dish that you need to babysit. The cooking process involves, the risotto being fed ladle full after ladle full of stock, letting it absorb between each addition. The process results in the grains of rice plumping up and the constant stirring creates the most amazing and creamy texture.
White wine is often used, however, you could also use a good quality vegetable or chicken stock. I kept mine vegetarian and used the Ina Paarmans concentrated vegetable stock sachets to make up the stock.
The best way to determine if your risotto is done, is by tasting it. During the last 5-10 minutes it will become very creamy and the smell is so tempting. You want to ensure that the arborio rice is fully cooked, yet not becoming mushy.
I prefer for it to have the slightest bit of a bite to it. You can adapt this recipe to make any type of risotto you like.
Risotto lends itself to endless possibilities. Prawns, shrimps, salmon etc
Why Oyster & Mixed Mushrooms?
Mushrooms have such a comforting, rich, earthy flavour that enhances the risotto and makes it deliciously flavourful. Firstly, I find mushrooms that are fresh, and I usually buy a mixed variety and chop them into equal sized pieces to ensure even cooking. I also rinse my mushrooms to ensure they don’t get too slimy. Drain well. Cook the mushrooms over medium heat, stirring as it takes on colour and browns, becoming slightly crispy on the edges. This avoids it from burning and instead, develops a super flavourful nuttiness.
I doubled the recipe for my family.
So, let’s get started.
WILD OYSTER MUSHROOM RISOTTO
Ingredients
- 1 tbsp olive oil
- 200 g mushrooms any variety, chopped.
- ¼ cup onion, chopped.
- 4 tbsp butter
- 1 cup arborio rice
- ½ cup white wine or extra broth
- 3 cup chicken broth
- ½ cup freshly grated Parmesan cheese
Instructions
- Add olive oil and mushrooms to a saucepan.
- Over medium heat cook mushrooms until soft and brown, roughly for 5 minutes.
- Set aside.
- Add 2 tbs butter and onions to the same saucepan (wiped out) , cook until tender, about 3-4 minutes.
- Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
- This creates the nuttiness for the extra textured flavour.
- Add wine or broth and cook until evaporated while stirring.
- Add warmed broth ½ cup at a time, stirring until evaporated after each addition.
- This will take about 20 minutes.
- Stir in mushrooms with any juices,
- Add the last 2 tbs butter and parmesan cheese (reserve a couple of tablespoons for garnish) and parsley.
- Taste and add salt & lots of freshly ground black pepper. So creamy and so good
Notes
Hope you will give this recipe a try. If you do, make sure to tag me on Instagram @foodiesof_cakewalk and leave a comment below.
Variation
Lemony Salmon and Peas Risotto
