This easy oyster mushroom risotto recipe is perfect for a comforting and flavorful meal that's sure to impress family and friends. Creamy Arborio rice, sautéed oyster mushrooms, and Parmesan create a savory, comforting dish perfect for any meal. Enjoy!
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the sliced oyster mushrooms and cook until they are soft and lightly browned, about 5-7 minutes. Remove from heat and set aside.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pot and stir well to coat with the oil and butter. Cook for 1-2 minutes until the edges of the rice grains look translucent. Pour in the white wine (if using) and stir continuously until the wine is mostly absorbed by the rice.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next ladle. This process should take about 18-20 minutes.
Continue until the rice is creamy and cooked al dente. You may not need all the broth.
Stir in the cooked oyster mushrooms. Add the remaining 1 tablespoon of butter and the grated Parmesan cheese (if using). Stir until well combined and creamy. Season with salt and pepper to taste.
Spoon the risotto into bowls and garnish with chopped fresh parsley. Serve immediately and enjoy your delicious oyster mushroom risotto!
Tip: If you have dried Shiitake mushrooms in your pantry, add them to the Oyster mushrooms for a taste sensation!
Ingredients
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the sliced oyster mushrooms and cook until they are soft and lightly browned, about 5-7 minutes. Remove from heat and set aside.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pot and stir well to coat with the oil and butter. Cook for 1-2 minutes until the edges of the rice grains look translucent. Pour in the white wine (if using) and stir continuously until the wine is mostly absorbed by the rice.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next ladle. This process should take about 18-20 minutes.
Continue until the rice is creamy and cooked al dente. You may not need all the broth.
Stir in the cooked oyster mushrooms. Add the remaining 1 tablespoon of butter and the grated Parmesan cheese (if using). Stir until well combined and creamy. Season with salt and pepper to taste.
Spoon the risotto into bowls and garnish with chopped fresh parsley. Serve immediately and enjoy your delicious oyster mushroom risotto!
Tip: If you have dried Shiitake mushrooms in your pantry, add them to the Oyster mushrooms for a taste sensation!
