Oyster Mushroom and Sun-dried Tomato Risotto
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 Tbsps unsalted butter
- 1 shallot (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 cups Oyster mushrooms (brushed cleaned and roughly chopped)
- ⅔ cup sun-dried tomatoes (soaked in hot water for 10 minutes)
- 1 cup Arborio rice
- ½ cup dry white wine
- 5 cups vegetable stock (kept hot on the stove)
- ¼ cup Parmesan (finely grated)
- 2 Tbsps Sage
- salt
- freshly ground peppers
Preparation steps
1.
Heat together the oil and butter in a large saucepan set over a medium heat until hot.
2.
Add the shallot, garlic, and mushrooms. Fry gently for 5-6 minutes until softened.
3.
Drain the tomatoes and roughly chop. Add to the saucepan, stirring well.
4.
Add the rice and stir well to coat in the oil and butter. Cook for 3-4 minutes until they start to turn translucent.
5.
Deglaze the saucepan with the wine, increasing the heat to allow it to evaporate almost entirely.
6.
Add a ladle of the hot vegetable stock to the risotto at a time, stirring frequently, until each ladle of stock is absorbed by the rice.
7.
Continue in this fashion, stirring frequently, until all the stock has been absorbed and the rice is soft yet still defined; 30-35 minutes.
8.
Stir through the Parmesan and season the risotto with salt and pepper. Serve with a garnish of sage.
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