Risotto with oyster mushrooms

Risotto with oyster mushrooms

Risotto is a popular Italian-style one-pan dish, delicious and easy to make. It works best with a proper risotto rice like Arborio. I like to serve it with an apple and cherry tomato side salad for contrast. This recipe takes about 30 minutes to prepare.

         • 525 kcal per person  

Ingredients

For two people:

  • Fresh ingredients and groceries
    • pack of oyster mushrooms (150 g)
    • 1 teaspoon ginger, finely chopped
    • half a cup of grated hard cheese (Grana Padano or Parmezan)
  • From the store cupboard
    • 1 cup of risotto rice
    • 2 tablespoons pine kernels
    • 4 dried tomatoes
    • 1 teaspoon turmeric
    • 1 teaspoon ground coriander
    • 1/2 teaspoon salt
    • olive oil for frying (1 tablespoon)
    • 1 teaspoon garlic oil (optional)

Preparation

  • Boil half a litre of water.
  • Use some of it (1 cup) to soak the dried tomatoes.
  • While the tomatoes are soaking:
    • Heat the oil and fry the pine kernels, spices and the oyster mushrooms.
    • Add the rice, shake or stir until it’s covered with the spices and the oil.
    • Add some hot water (just enough to cover the rice) and simmer, covered, until the rice has absorbed the water.
  • Add the tomatoes and their soaking liquid, and some more boiled water, stir and simmer, covered, until the rice has absorbed all the liquid.
  • Add the salt and more water, stir and simmer, covered, until the rice has absorbed the water.
  • You may have to add water a few more times, depending on how much you added at a time.
  • It’s ready when the rice is quite creamy (in Italian it’s called all’onda, “wavy”).

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