This oyster mushroom risotto recipe is simple and simply delicious. So if you’re looking for an easy mushroom risotto recipe, this dish is full of flavor the whole family will love. Read on for how to make mushroom risotto made with oyster mushrooms.
I grew the oyster mushrooms from a mushroom growing kit – which was really fun and I highly recommend them! But you can just buy the mushroom from the store.
Here’s a quick photo of my first oyster mushroom harvest. The mushroom growing kits also make a great gifting option for gardeners and foodies alike.
For this recipe, you’ll need a frying pan for the mushrooms, a small to medium saucepan for the stock and a medium to large saucepan or saucier pan for the risotto.
Here’s a quick list of recommend products used in this recipe.
Risotto Cooking Tips
Start by heating the chicken stock and keeping it warm. This ensures the temperature doesn’t drop each time you add a ladle of stock to the risotto pan. The end result – better rice absorption and a creamier risotto texture.
For a deliciously creamy texture, continue to stir the risotto. Arborio rice can quickly stick to the bottom of the saucepan and potentially burn. So stir gently to lift the rice from the bottom. The results will be worth it.
On this note, if you cook your risotto in a wider pan, such as a saucier pan, then you may not need to stir as diligently. Still continue to monitor the pan to make sure the rice isn’t sticking though.
For a beautifully creamy mushroom risotto, use Arborio rice. Arborio rice has a higher starch content which helps to thicken the liquid used and results in creamy risotto.
Don’t be tempted by pre-grated powdery Parmesan cheese in a packet. Use a good block of Parmesan cheese, finely grate it and enjoy the quality flavor good cheese will bring to the dish.
Oyster Mushroom Risotto Recipe
- 1 lb Oyster Mushrooms, sliced (450g)
- 5 Cups Chicken Stock
- 1 Cup Boiling Water
- 1.5 Cups Arborio Rice
- 4 Tablespoons Olive Oil
- 1 Brown Onion, diced
- 1 Cup Dry White Wine
- 3 Cloves of Garlic, minced
- 1 Cup Parmesan Cheese, grated
- 1/4 Cup Parsley, finely chopped
- Salt and Pepper to taste
- Start by heating the chicken stock in a saucepan. Once it starts to simmer, turn the heat down to low and keep warm.
- Then on a medium heat, using the large saucepan, add 2 tablespoons of olive oil and the diced onion.
- Gently cook the onion for a few minutes until it starts to turn translucent.
- Then add half the minced garlic and the Arborio rice to the saucepan and stir to coat the rice with the onion and oil.
- Cook for 2-3 minutes before adding the white wine.
- Stir through the wine, allowing it to evaporate before adding a ladle or two of the chicken stock to the rice.
- Once the stock has nearly evaporated, continue to add another ladle of stock, stirring gently to cook evenly and so the bottom doesn’t stick.
- Continue this process until the rice has softened and cooked to al dente perfection. You can check this by squishing a grain of the cooked rice on the kitchen bench with the back of a spoon – if there is evidence of very fine white particles in the center of the gain – which is the uncooked part of the rice, then you’ve cooked it perfectly. Also taste test the risotto to ensure there are no hard pieces of rice. The additional hot boiled water is available to ladle extra liquid if required beyond the chicken stock. I find I need an extra ladle or two to ensure a creamy mushroom risotto.
- While the risotto is cooking, on a medium heat, add the remaining olive oil to the frying pan.
- Then add the remaining minced garlic to the pan and cook for 30 seconds.
- Add the oyster mushrooms to the pan to gently cook until the mushrooms have softened and cooked through.
- The final step is to add the cooked mushrooms, grated Parmesan cheese, chopped parsley and salt and pepper to taste to the risotto rice. Stir gently to combine and then serve.
- This dish can be served as is or garnished with additional parmesan cheese and parsley.Enjoy!
You might like to see our other recipes:
And to grow your own parsley: