Garlic and Herb Sautéed Pink Oyster Mushroom Risotto with Smoked Gouda
If you're looking for a dynamite Pink Oyster Mushroom Recipe, this mushroom risotto is a winner for any occasion.
Ingredients
Ingredients:
- 200 g fresh pink oyster mushrooms
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth kept warm
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup smoked Gouda cheese grated
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley chopped
- Salt and freshly ground black pepper to taste
- A squeeze of fresh lemon juice
- Optional: Red chili flakes for heat
- Optional: Extra smoked Gouda for garnish
Instructions
Instructions:
Prepare the Mushrooms:
- Clean the pink oyster mushrooms by gently brushing off any debris. Tear them into bite-sized pieces.
Sauté the Mushrooms:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the mushrooms and sauté until they are golden brown and crispy, about 5-7 minutes. Season with salt and pepper.
- Stir in half the garlic and cook for another minute until fragrant. Remove from heat and set aside.
Start the Risotto:
- In a large, heavy-bottomed saucepan, heat the remaining olive oil over medium heat.
- Add the chopped onion and the rest of the garlic. Sauté until the onion is translucent and soft, about 3-4 minutes.
Cook the Rice:
- Stir in the Arborio rice, ensuring each grain is coated with oil. Toast the rice for about 2 minutes until it becomes slightly translucent.
- Pour in the white wine and stir until it’s mostly absorbed.
Add the Broth:
- Begin adding the warm broth one cup at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next cup. This process should take about 18-20 minutes. The rice should be tender but still have a slight bite.
Combine the Ingredients:
- Once the rice is cooked, stir in the sautéed mushrooms, thyme, and parsley. Mix well to distribute the flavors.
Add Cheese and Seasonings:
- Remove the risotto from heat. Stir in the smoked Gouda cheese until it melts and blends into the risotto. Season with salt, pepper, and a squeeze of lemon juice to taste. If you like a bit of heat, add a sprinkle of red chili flakes.
Serve:
- Serve the risotto hot, garnished with additional smoked Gouda and a sprinkle of fresh herbs if desired.
Notes
Consistency Check: Risotto should be creamy and slightly loose. If it’s too thick, stir in a bit more broth until you reach the desired consistency.
Stirring: Constant stirring is key to a creamy risotto. It helps release the rice’s starches, giving the dish its characteristic texture.
Broth Temperature: Keep the broth warm on a separate burner. Adding cold broth to the risotto will slow down the cooking process.
Wine Substitute: If you prefer not to use wine, simply replace it with an equal amount of broth.
Stirring: Constant stirring is key to a creamy risotto. It helps release the rice’s starches, giving the dish its characteristic texture.
Broth Temperature: Keep the broth warm on a separate burner. Adding cold broth to the risotto will slow down the cooking process.
Wine Substitute: If you prefer not to use wine, simply replace it with an equal amount of broth.
