Ingredients
- 8 oz blue oyster mushrooms, cleaned and sliced
- 1 cup arborio rice
- 3 cups vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup dry white wine
- 2 tablespoons butter
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese (or more to taste)
- Salt and pepper, to taste
-
Optional: chopped fresh parsley for garnish
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the blue oyster mushrooms and sauté until they are tender and lightly browned, about 5-7 minutes, then remove them from the skillet and set aside. In the same skillet, add the remaining olive oil and sauté the onion until it becomes translucent. Add the garlic and cook for another 30 seconds until fragrant.
Stir in the arborio rice and cook for 1-2 minutes, until the grains start to look slightly translucent. Pour in the white wine and cook, stirring, until it has mostly evaporated. Begin adding the warm vegetable broth, one cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Return the sautéed mushrooms to the pan, then stir in the butter and Parmesan cheese, mixing until everything is well combined. Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley if desired.
Fresh Tip
- For an extra layer of flavor, drizzle a little truffle oil over the risotto just before serving to highlight the earthy, umami taste of the blue oyster mushrooms.