Oyster Mushroom Risotto
Oyster Mushroom Risotto is a comforting dish that beautifully concentrates the rich, delicate flavors of these unique mushrooms. Oyster mushrooms tend to come in generous clusters, packed with moisture that holds up wonderfully to the slow, gentle cooking of risotto. This method allows their subtle, earthy taste to deepen and meld with the creamy texture of the rice, creating a dish that’s both luxurious and satisfying.
The natural tenderness of oyster mushrooms means they absorb the savory broth and aromatics without losing their shape or texture, making every bite a perfect balance of creamy and meaty. Paired with garlic, shallots, and a splash of white wine, this risotto transforms simple ingredients into an elegant dish that feels indulgent yet comforting—ideal for cozy dinners or impressing guests with minimal fuss.
Ingredients
Instructions
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In a heavy pot, saute the bacon and mushrooms over medium heat until the bacon is no longer white.
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Add the white parts of the green onions and saute.
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Add oil if necessary.
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Add the rice and a little oil and heat until the rice begins to brown a bit.
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Crush the garlic with the side of a knife and chop roughly.
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add this and the chopped green part of the onion to the pot and stir.
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Add a half cup of the stock and stir.
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When the moisture is mostly gone, add another 1/2 cup.
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Repeat until the stock is used up and the rice is soft.
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Serve up with a grind of parmesan.
Note
Can substitute 1/2 cup lardons for the bacon. Lardons are a bounty for those of us who smoke our own bacon; they are cubes of the ends and odd pieces that do not do well as slices, and thus are supercharged with the flavors of the spices and smoking.