Ingredients
Oyster Mushrooms 150g per person
Handful of Dried Shiitake Mushrooms
1.5 litres of Chicken or vegtable stock
2 clove ofGarlic
2 sticks of Celery
2 spring onions
400g risotto rice
1 brown onion
75ml cooking Sake
3 tsp Light soy sauce
Olive Oil
Prepare you chicken or vegetable stock.
Add 3 tsp of Light soy sauce to your stock.
Drop a handful of Dried Shiitake Mushrooms into the stock to rehydrate, and to spread around that lovely Shiitake taste!!
Chop the onion & celery and finely slice or mince the garlic.
Cook these ingredients in olive oil with a lid on the pan for 5 to 10 minutes over a medium heat. Stir gently every couple of minutes. This will soften the celery, and the onion will become translucent
Meanwhile, check your shiitakes. Once they are soft remove them from the stock and slice them.
Take around half of your oyster mushrooms and roughly slice them.
No make sure your celery and onions are nicely softened through and looking warm and lovely.
Turn up the heat under the pan a little to medium hot and add the rice to the pan.
Cook for 2-3 minutes and then add the cooking Sake to the pan and then pop the lid on.
What we want to do now is to infuse a little of the Sake flavour across the landscape.
Once the Liquid is almost all absorbed add the stock 3 tablespoons of stock to the rice and stir.
As the Rice absorbs the liquid it releases starch which creates our nice creamy sauce that is starting to build.
Now, Add the sliced Oyster and Shiitake mushrooms to the pan.
Once the stock is almost all absorbed, add 3 more tablespoons and continue stirring.
This process of cooking the rice through the stock should take about 20 minutes but it is time well worth investing!!
Once you are down to the last few tbsp of stoc heat some olive oil in a frying pan.
Once it is nice and hot, add the remaining oyster mushrooms. We want to fry these for a few minutes and get them nice and crispy. So leave these in place for a couple of minutes and then turn them.
The mushrooms will release some water, but that is fine, just let that cook off. Continue to cook the mushrooms till they are lightly brown and crispy. This will take a few minutes.
Once your mushrooms and crispy, Serve your risotto rice on a bed of the mushrooms, which gives a lovely contrast of soft, stodgy and comforting with a little crisp bite at the end.
I live to serve the rice on top of the Mushrooms in their pan family style. It is a great heart warming family dish on a cold evening.
To make this extra rich, you can stir through a big knob of butter prior to serving.
Dress with basil / spring onion / your herb or hard cheese of choice.
The Oyster mushrooms alone in this recipe contain
Calories: 28
Fat: 0.3g
Sodium: 15.5mg
Carbohydrates: 5.2g
Fibre: 2.0 g
Sugars: 0.95 g
Protein 2.9g