Daily Recipe: Oyster Mushroom Risotto
For those of you that haven’t made risotto before, here’s a good recipe to get you started. Risotto is a traditional Italian dish made with rice, cooking the grain in broth to intensify the flavors of the dish. The most common rice used in making a risotto is arborio rice, a short-grain variety that was developed and grown in the Italian town of Arborio. Due to its popularity, it is sometimes labeled as risotto in order to help shoppers choose the right variety.
Cooking rice can sometimes be intimidating, as it seems to be relatively easy to screw up. As we learned from the Brooklyn Farm House post (where we found the recipe), you can’t be fearful when making this dish.
She suggests that the key to quick and good risotto is to crank the heat, and stir continuously. This will cut your cooking time from 2 hours (yikes!) to 20 minutes. You’ll know the rice is finished when it’s not-t0o-soft and not-too-hard: also known as al dente.
We got our mushrooms from the South Austin Mushroom farm, a small local farm growing delicious varieties of our favorite fungus. you’ll have a simple, creamy dish that you’ll want to add to your recipe collection.
Oyster Mushroom Risotto
From: Brooklyn Farmhouse
- 3-5 tablespoons extra virgin olive oil
- 1 pound oyster mushrooms with stems removed, mushrooms torn in half if very large
- Kosher salt and freshly ground pepper
- 1 onion, finely diced
- 4 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 4 cups mushroom, vegetable, or chicken broth
- 1 cup water
- 2 cups arborio rice
- 1/3 cup grated Parmigiano-Reggiano, plus more for serving
Combine the broth and the water in a medium saucepan and heat to simmer over medium heat. In a large, heavy saute pan, heat 3 tbsp of olive oil over high heat until very hot, but not quite smoking. Add about 1/3 of the mushroom, taking care not to crowd the pan. Saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking.
Remove sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. Set mushrooms aside. Taste and correct for salt. In a larger pot set over medium heat, add the butter, the 1 tbsp of olive oil, and finely chopped onion. Cook and stir until the onion is soft, 3-4 minutes (do not brown).
Add the rice. Stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute. Crank the heat to high and immediately add 1/2 cup of simmering broth. Stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn’t stick. Continue stirring until most of the liquid has been absorbed by the rice. Add another 1/2 cup of broth and keep stirring.
Contint adding the broth, 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until the rice is al dente. Stir in about three-quarters of the reserved sauteed mushrooms. Add the 1/3 cup parmesan and the remaining 1 tbsp butter. Taste and add more salt, if necessary.
To serve, spoon risotto into a bowl. Top with the remaining mushrooms, a sprinkle of parsley (optional), and a few grindings of pepper. Serve with additional grated cheese on the side.