• 125g oyster mushrooms
• 2tablespoonsextra-virgin olive oil, plus more for garnish
• 4cloves garlic, chopped
• Sea salt
• 1tablespoonsmirin (rice wine)
• 500ml cups light vegetable broth
• 1/2 small red onion, thinly sliced
• 3thinly sliced green onions, white and green parts
• 3/4 cup Arborio rice
• 1/2 cup dry white wine
• 1packed cups thinly sliced fresh spinach
• A pinch of oregano
• Squeeze lemon to taste
• Freshly ground black pepper
• Fried nooch or pesto (see separate recipes) to serve (optional)

Instructions

1. 1

   Clean and slice mushrooms

2. 2

   Heat 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.

3. 3

   Add the mirin and continue to stir and toss the mushrooms as the liquid cooks away and the mushrooms develop golden edges.

4. 4

   Turn off the heat and leave the mushrooms in the warm pan until needed.

5. 5

   Heat 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.

6. 6

   Add the rice to the onion mixture and stir it over medium heat for 2 to 3 minutes.

7. 7

   Add the wine and keep stirring as it cooks away for a few minutes.

8. 8

   Add the spinach and oregano and gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.

9. 9

   Add 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.

10. 10

    When 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.

11. 11

    Shortly before the risotto is ready, give the mushrooms another stir over medium heat – just a minute or so.

12. 12

    Spoon the risotto into shallow bowls. and top with a spoonful of the sautéed mushrooms.

13. 13

    Tastes great by itself of for a bit of extra zing, drizzle with fresh homemade pesto or sprinkle on some fried nooch