Personal Plants Recipes: Oyster Mushroom Risotto
by Haley Nagasaki
Sponsored by Personal Plants
2 cups chopped oyster mushrooms
4 cups mushroom, vegetable or chicken stock
1 1/2 cups Arborio rice or short grain rice
1/2 cup freshly grated Parmesan cheese
3 tablespoons butter or olive oil
3/4 cup finely chopped onion or shallot
1/2 cup dry white wine\
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Garnish with parsley or thyme
*Vegan adaptations can be made with coconut milk, white truffle oil and miso paste*
In a large saucepan, melt 2 tbsps butter and sauté the onion over medium heat.
Once onion becomes translucent, add the rice and mushrooms, coating them with butter.
Add the white wine and simmer until it has nearly evaporated, at which point, add 1 cup of broth and simmer until absorbed.
Continue adding broth, 1/2 cup at a time until it absorbs and rice is tender, about twenty minutes in total.
Stir in salt, pepper, other herbs or seasonings and remove from heat.
Stir in Parmesan cheese and the remaining butter. Serve immediately. Serves 2-3 as a main or 4 as a side.
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