Black Oyster-Mushroom Risotto

Name: Black Oyster-Mushroom Risotto
Ingredients: 2½ tablespoons extra-virgin olive oil, divided; 8 to 10 ounces black oyster, oyster, or other mushroom, sliced into bite-size pieces; 1 shallot, minced; 1 cup Arborio rice; ½ cup white wine; 4 cups mushroom, vegetable, or chicken broth; 4 cups mushroom, vegetable, or chicken broth; 4 cups mushroom, vegetable, or chicken broth; 2 tablespoons butter, cut into pieces; ½ teaspoon fine sea salt; ½ teaspoon coarsely ground black pepper; 1 tablespoon chopped fresh Italian parsley; Freshly shredded or grated Romano or Parmesan cheese (optional); Freshly shredded or grated Romano or Parmesan cheese (optional); Freshly shredded or grated Romano or Parmesan cheese (optional)

Preparation info

Makes
3 to 4
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

Earthy and dark varieties of mushrooms will work well in this recipe. Thickly slice or break mushrooms apart into bite-size pieces.

Ingredients

2½ tablespoons extra-virgin olive oil, divided
8 to 10 ounces black oyster, oyster, o

Main course
Vegetarian

Method

Heat 1½ tablespoons oil in a large saucepan or soup pot over medium-high heat. Add mushrooms and cook, stirring frequently, for 3 minutes or until almost cooked through. Transfer mushrooms and any liquid to a bowl. Set aside a few mushrooms for garnish, if desired.

Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add shallot and cook for 3 minutes or until translucent. St