June 15, 2022
Oyster Mushroom Risotto recipe, with a secret ingredient!
This Oyster Mushroom Risotto recipe is packed with flavour. A new ingredient for me is mirin. Oyster mushrooms, cooked with a splash of mirin until golden, are amazing.
This is a vegetarian recipe, but can easily be vegan by using vegan cheese.
- 280 grams oyster mushrooms
- 4 tablespoons oil (plus more for garnish)
- 4 cloves garlic (chopped)
- Sea salt
- 4 tablespoons mirin (rice wine)
- 5 cups vegetable stock
- 1/2 small red onion (thinly sliced)
- 3/4 cup thinly sliced spring onions (white and green parts)
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 2 packed cups chopped or thinly sliced fresh spinach
- 1/2 cup chopped fresh flat-leaf parsley
- A pinch of oregano
- 1/2 lemon
- 1/3 cup grated Parmigiano-Reggiano cheese (plus more for the table)
- Freshly ground black pepper
- Slice the mushrooms lengthwise if large, or simply pull apart the clusters if small. Heat 2 tablespoons of oil in a medium frypan and sauté half the chopped garlic for about 15 seconds.
- Add the mushrooms and a big pinch of salt and toss the mushrooms over high heat for 4 to 5 minutes.
- Add the mirin and continue to stir and toss the mushrooms as the liquid cooks away and the mushrooms develop golden edges, 4 to 5 more minutes.
- Turn off the heat and leave the mushrooms in the warm pan until needed.
- Bring the vegetable stock to a simmer and keep it hot in a covered saucepan.
- Heat the remaining 2 tablespoons oil in a large nonstick sauté pan and sauté the red onion, remaining garlic, and spring onions over high heat, stirring, until the onions begin to colour, about 6 minutes.
- Add the rice to the onion mixture and stir it over medium heat for 2 to 3 minutes. Add the wine and keep stirring as it cooks away.
- Add the spinach, parsley, and oregano and gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.
- Add a soup ladle of the hot stock to the rice and stir it in, keeping it just at a simmer. When the liquid is nearly absorbed, add another ladleful.
- Continue this way, adding stock a little at a time and stirring constantly with a wooden spoon, until most of the stock is used and the rice is al dente, 20 to 25 minutes. A slightly creamy sauce will form around the rice kernels, which are no longer crunchy but still firm.
- Shortly before the risotto is ready, give the mushrooms another stir over medium heat - just a minute or so.
- When the rice has achieved the perfect texture, squeeze in a few drops of lemon juice, stir in a last ladle of broth and the grated Parmesan cheese, and taste. Correct the seasoning with another drop of lemon or a bit of pepper if needed.
- Spoon the risotto into shallow bowls. Drizzle a little olive oil on top of each serving and top with a spoonful of the sautéed mushrooms. Pass around additional Parmesan cheese.