Oyster Mushroom Risotto Recipe

Ingredients

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• Ingredients: shopping list
• 3-5 tablespoons extra virgin olive oil shopping list
• 3/4 pound oyster mushrooms, fibrous stems removed, mushrooms torn in half if very large shopping list
• 1 pound button mushrooms, cleaned and sliced shopping list
• kosher salt and freshly ground pepper shopping list
• 1 large shallot, finely diced shopping list
• 4 tablespoons butter shopping list
• 1 tablespoon extra virgin olive oil shopping list
• 4 cups mushroom, vegetable, or chicken broth shopping list
• 1 cup water shopping list
• 2 cups arborio rice shopping list
• 1/3 cup grated parmigiano-Reggiano, plus more for serving shopping list
• 2 tablespoons parsley, very finely chopped shopping list
• Procedure: shopping list
• 1.Combine the broth and the water in a medium saucepan and heat to simmer over medium heat. shopping list
• 2.In a large, heavy saute pan, heat 3 tablespoons of extra virgin olive oil over high heat until very hot, but not quite smoking. shopping list
• 3.Add about 1/3 of the mushrooms, 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. shopping list
• 4.Remove sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tablespoons of olive oil per batch. Set mushrooms aside. Taste and correct for salt. shopping list
• 5.In a large saucier or pot set over medium heat, add the butter, the 1 tablespoon olive oil, and the finely chopped shallots. Cook and stir until the shallots are softened, 3-4 minutes (do not brown). shopping list
• 6.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. shopping list
• 7.Crank the heat to high and immediately add 1/2 cup of the 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. shopping list
• 8.Continue adding the broth, 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (Depending on the rice, you may use all of the liquid, or you may have some liquid left over. Or you may need to add additional rice. Keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.) shopping list
• 9.Stir in about three-quarters of the reserved sauteed mushrooms. Add the 1/3 cup parmigiano, and the remaining 1 tablespoon butter. Taste and correct for salt. shopping list
• 10.To serve: spoon risotto into a bowl. Top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. Serve with additional grated cheese on the side. shopping list