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Oyster Mushroom Risotto
The Oyster mushroom, or Pleurotus ostreatus, is a common mushroom prized for its edibility. Long cultivated in Asia, it is now cultivated around the world for food. Both the Latin and common name refer to the shape of the mushroom. The Latin pleurotus (sideways) refers to the sideways-growth of the stem with respect to the cap while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bi-valve of the same name. Many also believe that the name is fitting due to the flavor resemblance to oysters. In Chinese, they are called ping gû (literally “flat mushroom”). Oyster mushrooms are rich in calcium, iron, magnesium, phosphorus, potassium, sodium, selenium, vitamins A and B.
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- 4 Tbsp. Butter
- 2 cups Oyster Mushrooms
- 4 Shallots, peeled & minced
- 2/3 cup Cognac
- 7 cups Chicken Stock
- 1 3/4 cups Arborio Rice
- 1/3 cup Parmesan Cheese, grated
- 2 Tbsp. Parsley, fresh, chopped
- To Taste - Salt & Pepper
- Melt 2 tablespoons of butter in a medium skillet over medium-high heat.
- Add shallots and sauté one minute, then add oyster mushrooms and continue to sauté 2 to 3 more minutes to soften.
- Add cognac and ignite.
- Continue to cook mixture until flames are extinguished and the liquid mixture is reduced by half.
- Add the Arborio rice and ¼ of the chicken stock and continuously stir until nearly all the stock has been absorbed into the rice.
- Add the remaining chicken stock in 3 more stages while continuously stirring. The mixture will begin to take on a creamy consistency.
- Once the last quarter of the chicken stock has been added and the mixture has the consistency of oatmeal, remove from the heat, season with salt and pepper and stir in the Parmesan cheese.
- Serve immediately with a chopped parsley garnish.
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