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.

Delicious Chestnut and Oyster Mushroom Risotto Recipe

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Category

Dinner, Side dish

Servings

6

Prep Time

10 minutes

Cook Time

20 minutes

Author:

Fungified Farm

Delicious Chestnut and Oyster Mushroom Risotto tonight for dinner. Delicious and easy this savory and creamy dish is a perfect vegetarian meal or a comforting side dish. It only takes 30 minutes and is perfect for busy weeknights.

Ingredients

• 2 Tablespoons olive oil
• 1 cup chopped onion
• 8-16 oz Chestnut, Oyster or Exotic Mixed chopped mushrooms
• 1 teaspoon minced garlic
• 1 1/2 cup arborio rice
• ¼ cup white wine
• 2 cups vegetable or chicken broth
• 1 teaspoon dried rosemary (or2-3 large sprigs fresh rosemary)
• 1/4 teaspoon salt (or taste to taste if using low sodium broth)
• 1/4 teaspoon pepper
• 1/3 cup grated parmesan cheese (or use vegan parmesan cheese)

Directions

1. Chop the mushrooms and onions into bite sized pieces.
2. Turn on the "Sauté" feature on your pressure cooker. Add in the oil and the mushrooms. Sauté for about 5 minutes. Take out half of the mushrooms and set aside for later.
3. Add in the onions and the garlic and sauté for 2-4 minutes
4. Pour in the broth, wine and add in the rice, rosemary, salt, and pepper. Be sure to scrap off any browned bits on the bottom of the pan.
5. Turn off the pressure cooker and place the lid on the top with the valve open.
6. Close the valve and set to high pressure cook for 6 minutes
7. Let it do a natural release for 8 minutes.
8. Carefully open the valve to vent and to quick release the pressure.
9. Once there is no more steam, open the lid away from you.
10. Stir in the parmesan and crisp mushrooms.  Serve immediately.
11. Enjoy with a salad or main dish.

Recipe Note

To add flavor to your broth, just add powdered mushrooms seasoning. We sell Mushroom Seasoning and it is available at stores like Trader Joe’s.