The Covington Farmers Market Cookbook

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Oyster Mushroom Risotto
Recipe Number: 4
Contributor: Renee Williams of Mississippi Gourmet Mushrooms
Rating: 8.00 based on 1 votes
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Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Average
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1 cup Arborio rice
2 tablespoons extra virgin olive oil
1 large onion (finely diced)
5 ounces Oyster Mushrooms (sliced)
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup Parmesan cheese, grated
2 tablespoons heavy cream
1/4 teaspoons saffron(optional)
Cooking Instructions:
Assemble the ingredients required for this wonderful risotto. Finely dice the onion and have the chicken stock ready to go. You can wait to grate the Parmesan cheese until you are ready to use it or if you like, get it done now.

Bring your chicken stock to a boiling point and have ready at stove side. In a large skillet with a heavy bottom, heat oil over low heat and sauté onions until translucent. Add rice, stir to coat with oil and sauté with onions to toast each grain, approx. 5 minutes. Add the Oyster Mushrooms and continue to brown the rice as the mushrooms cook, about 2 – 3 more minutes.

Once toasted, add white wine slowly, stirring with a wooden spoon. ( I like to remove the pot from the heat source before adding wine.) Add saffron. Once the rice has absorbed the wine, add 1 cup chicken stock, stirring occasionally.

Continue adding stock as the rice absorbs the liquid and the pot becomes dry, until all the stock is absorbed. Adding liquid in stages allow grains of rice to expand more fully, adding to the risotto's creamy texture. This whole process should take about 20 minutes and the risotto will be a little chewy (to your liking) and should have a creamy texture.

With 2 - 3 minutes left - and please, this will depend on you and your stove, so don't worry too much about timing - add the butter, Parmesan and heavy cream. Stir to combine ingredients and serve immediately.

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