Sunday, April 6, 2008

Oyster Mushroom Risotto

I made this for a dinner party Eric and I had last night and there was none left over *so sad*. Typically, risotto is made with rice, but I was running low so I added orzo to the mix as well. I think this is the recipe -- kind of threw it together last night, so you might need to add more liquid if you find rice/pasta sticking or it is not creamy enough.

Oyster Mushroom Risotto
1/4 yellow onion finely diced
1/4 purple onion finely diced
6 garlic cloves finely diced
1 pound oyster mushroom (or any other mushroom)
1/2 cup white wine
2 tbsp mustard
2 tbsp soy sauce/tamari
2 tbsp olive oil (I used garlic flavored)
1 tbsp butter
1 tbsp sugar
1 1/2 cup orzo
1 1/2 cup short grain rice
2 1/2 cups no-chicken broth (after reducing, it was slightly more than 2 cups)
3 cups water
5 asparagus (cut into bite size pieces)
1 cup frozen peas
parmesan cheese (or vegan)
seasoning (I added salt, pepper, and italian seasoning at the end with the parmesan)

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I prepared the mushroom mixture a couple of hours before the risotto

* heat olive oil. brown onion and garlic for 5 minutes on medium heat.
* add sugar and lid mixture for 10 minutes.
* clean and chop large chunks of mushroom.
* remove lid and add mushrooms to pan to brown.
* add butter, wine, soy sauce to deglaze pan.
* add 1 cup of water.
* reduce mixture by half on low heat.

* heat no-chicken broth in pan. boil and reduce for 10 minutes, set aside.
* add mushroom mixture to large skillet on medium heat.
* add orzo and rice to brown.
* add 1 cup of no-chicken broth and 1 cup of water. stir until most liquid is absorbed
* add asparagus and peas.
* add 1 cup of no-chicken broth and 1 cup of water. lid mixture and simmer on very low heat for 10 minutes.
* uncover and stir. taste rice/pasta. cook until tender.
* once ready, uncover and mix parmesan (or vegan) into risotto. mixture should be creamy and delicious!