Delicious Chestnut and Oyster Mushroom Risotto Recipe

The key to making a nice mushroom risotto is to fry the mushrooms before adding them. I do not like super soft mushrooms throughout. Yes, I do like soft creamy rice, but it needs something to make it truly satisfying for me. This extra step only takes about 5 minutes and it can be done while getting together all of your other ingredients. It really is an easy way to add interest and texture to this tried-and-true favorite.

I am a bit addicted to my pressure cooker. It is not an Instapot, but one made by Crockpot. It is really wonderful. I honestly wasn’t sure if I was going to use it at all and I use it at least 3 times a week now.

This recipe was so easy to make and tasted so good. I liked that I wasn’t standing over a stove for an hour and was able to get it made in 10 minutes and one the table in about 30 minutes. Your schedule will thank you. Add a little broccoli or bok choy on the side and you have a delicious and easy meal.

Mushroom Seasoning

If you are looking to up the flavor of your vegetable broth our mushroom seasoning is a great option. It adds that rich umami flavor that is so satisfying in this dish. I used the Chestnut mushrooms as they have a rich flavor and a nice firm texture. I added some oysters to add some body. They paired well with each other.


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