Creamy oyster mushroom and parmesan risotto
Time · Prep 20 min · Cook 25 min · serves 4
Ingredients
- 300 g Arborio or Carnaroli rice
- 200 g fresh oyster mushrooms
- 1 shallot, finely chopped
- 10 cl dry white wine
- 1 l hot vegetable stock
- 40 g unsalted butter
- 50 g Parmesan, grated
- 2 tbsp olive oil
- Salt, pepper
Method
- Clean the oyster mushrooms and tear or cut into strips, then sauté in 1 tbsp olive oil and 10 g butter until lightly golden; set aside.
- In a heavy-based saucepan, sweat the shallot in the remaining olive oil without colouring, add the rice and toast for 2 minutes until translucent.
- Deglaze with the white wine and allow it to reduce almost completely, then add the hot stock one ladleful at a time, stirring regularly.
- After approximately 15 minutes, fold in the sautéed oyster mushrooms and continue cooking for 5 to 7 minutes until the risotto is creamy and the grains are just al dente.
- Off the heat, stir in the remaining butter and the Parmesan, adjust the seasoning, cover for 2 minutes then serve immediately.
Why the pairing works. The unctuous texture of the risotto and the earthy, woodland notes of the oyster mushrooms engage with the tension and minerality characteristic of a Blanc de Blancs, which provides lift and freshness.
