Savory Snow Oyster Mushroom Risotto
Savory Mushroom Risotto
Chef Justin Brunson
2
30 minutes
30 minutes
907
Created by Chef Justin Bruson. Indulge in this creamy Mushroom Risotto, featuring the earthy flavors of reconstituted Dried mushrooms. This comforting dish takes some time at the stove because you need to stir it, but you can whip this up in about 20 minutes.
Ingredients
1oz dried Cannolo mushrooms of choice
6 cups of water
1 cup of Arborio rice
½ cup of diced yellow onion
4 Tablespoons of olive oil
½ cup of Parmesan cheese
2 Tablespoons of grass fed butter
3 Tablespoon of chopped parsley
Salt & pepper to taste
Lemon to garnish plate
Topper option: Sautéed asparagus
Topper option: Sautéed snap peas
Topper option: Sautéed English peas
Pea shoots
Directions
Prep your dehydrated mushrooms by chopping them into about half inch pieces and throw them into a stock pot. Pour 6 cups of water on top, bring to a boil, and let sit on stove for 30 minutes.
Strain off your water which is now a light mushroom stock, back into a pot to keep it hot. Set reconstituted mushrooms aside for later.
You now have Mushroom stock to make a risotto with!
In a clean sauce pot put 2 tablespoons of olive oil and bring to a medium high heat. Put in our small diced onions and sautéed till translucent. I always put a little punch of salt in here because I like to season in layers. Once your onions are translucent, add your risotto rice and continue cooking for about four minutes. This will help bring out some of the nuttiness in the rice
We’re going to add 1/2 cup of our hot mushroom stock at a time to our Rice. While we are cooking this, we are constantly stirring. You need to stir about 80% of the time you’re making this dish.
Add a half cup of stock to and the rice is gonna suck it up, and then we’re gonna add another half cup and the rice is gonna suck it up, and then we’re gonna add another half cup and the rice is gonna suck it up. We’re gonna keep doing that to our risotto is cooked and we have a nice loose beautifully cooked risotto.
Season with salt and pepper
It’s now time to finish the risotto. We are going to dump our reconstituted dehydrated mushrooms back in, and add our Parmesan butter and 2 tablespoons of our chopped parsley. We’re gonna save the other tablespoon to garnish with.
Fold all these ingredients into your risotto till you get the consistency that you like. I like mine pretty loose and soft some people like there’s a little bit more stiff.
Then we can pour this out into four plates if using for a side dish, or two plates for main meal. Garnish with lemon zest and a good gulg of olive oil on each dish
If you want to add some toppers, go ahead and sauté some vegetables and put them on top!
Enjoy and tag us @cannolofarms so we can see your delicious meal!