Spinach and Oyster Mushroom Risotto
By Elisa Booker
September 19, 2018
Easy and very tasty Risotto
Adapted from recipe at www.kitchentreaty.com
- Prep: 9 mins
- Cook: 36 mins
- Yields: 2 servings
1Clean and slice mushrooms
2Heat 1 tablespoon olive oil in a medium skillet and sizzle half the chopped garlic in it for about 30 seconds. Add the mushrooms and a big pinch of salt and toss the mushrooms over high heat for 4 to 5 minutes.
3Add the mirin and continue to stir and toss the mushrooms as the liquid cooks away and the mushrooms develop golden edges.
4Turn off the heat and leave the mushrooms in the warm pan until needed.
1Heat the remaining olive oil in a large nonstick pan and saute the red onion, remaining garlic, and green onions over high heat, stirring, until the onions begin to colour.
2Add the rice to the onion mixture and stir it over medium heat for 2 to 3 minutes.
3Add the wine and keep stirring as it cooks away for a few minutes.
4Add the spinach and oregano and gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.
5Add a soup ladle of the hot broth to the rice and stir it in, keeping it just at a simmer. When the liquid is nearly absorbed, add another ladleful. Continue this way, adding broth a bit at a time and stirring constantly with a wooden spoon, until most of the broth is used and the rice is al dente, 20 to 25 minutes. A slightly creamy sauce will form around the rice kernels, which are no longer crunchy but still firm.
6When the rice has achieved the perfect tender-firm texture, squeeze in a few drops of lemon juice, stir in a last ladle of broth and taste. Correct the seasoning with another drop of lemon or a bit of salt/pepper if needed.
1Shortly before the risotto is ready, give the mushrooms another stir over medium heat – just a minute or so.
2Spoon the risotto into shallow bowls. and top with a spoonful of the sautéed mushrooms.
3Tastes great by itself of for a bit of extra zing, drizzle with fresh homemade pesto or sprinkle on some fried nooch