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mushroom risotto with oyster mushrooms
Milica

Oyster Mushroom Risotto With Red Rice

Indulge in a dish that combines rich, creamy textures with earthy flavors: mushroom risotto with oyster mushrooms, red rice, and crunchy walnuts.
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Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

For the Risotto
  • 1 cup red rice preferably organic
  • 1 cup Arborio rice
  • 3 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups oyster mushrooms, sliced
  • 1 cup cremini mushrooms, sliced
  • 4 cups vegetable broth, heated
  • 1 cup white wine optional but recommended for depth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
For the Walnut Topping
  • 1/2 cup walnuts, roughly chopped
  • 1 tsp olive oil
  • Salt to taste
  • Fresh thyme or parsley optional garnish

Method
 

Prepare the Red Rice
  1. First, cook the red rice separately to ensure it retains its texture in the risotto. Rinse the red rice under cool water until the water runs clear, then add it to a pot with 2 cups of water. Bring it to a boil, then reduce the heat to low, covering and simmering for 25–30 minutes or until the rice is tender and the water has been absorbed. Set aside once cooked.
Sauté the Mushrooms
  1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. Add the oyster and cremini mushrooms, sautéing until they become golden brown and release their moisture. This process takes about 5–7 minutes. Stir occasionally to ensure even browning. Remove the mushrooms from the pan and set aside, leaving any remaining oil in the skillet for added flavor in the risotto.
Start the Risotto Base
  1. In the same skillet, add the remaining olive oil. Sauté the onions over medium heat until they become translucent, about 4 minutes. Add the minced garlic and cook for an additional minute, stirring to prevent it from burning. Once the garlic becomes fragrant, add the Arborio rice to the pan, stirring continuously for 1–2 minutes. This step toasts the rice, allowing it to absorb the flavors and helping it maintain its creamy consistency during cooking.
Deglaze with Wine
  1. Pour in the white wine (if using) and stir until the wine has almost entirely evaporated. This deglazing step enhances the risotto with a subtle depth and acidity that balances the rich, creamy elements later.
Slowly Add the Broth
  1. Begin adding the warm vegetable broth, one ladleful at a time. Stir gently and allow the rice to absorb each addition of broth before adding the next. This technique is essential to achieve the creamy consistency of risotto without needing extra cream or fat. Continue adding broth gradually until the Arborio rice reaches an al dente texture, about 20 minutes.
Combine the Red Rice and Cream
  1. When the Arborio rice is nearly cooked, stir in the cooked red rice, followed by the heavy cream. This creamy addition takes the risotto to another level, making it smooth and luscious. Stir thoroughly, allowing the cream to heat and combine with the rice mixture.
Add the Sautéed Mushrooms and Parmesan
  1. Return the sautéed mushrooms to the skillet, and gently fold them into the risotto. Sprinkle in the Parmesan cheese, stirring until it melts smoothly into the risotto. Taste and adjust the seasoning with salt and pepper as needed. At this stage, you’ll notice a beautiful, creamy consistency with flavors mingling perfectly.
Toast the Walnuts
  1. In a small pan, heat 1 teaspoon of olive oil over medium-low heat. Add the chopped walnuts, toasting for 3–4 minutes until they turn golden and fragrant. Sprinkle a pinch of salt to enhance the nutty flavor. Remove from the heat and let the walnuts cool slightly.
Serve and Garnish
  1. Spoon the creamy mushroom risotto onto plates, topping each serving with a generous sprinkle of toasted walnuts. Garnish with fresh thyme or parsley for a pop of color and herbal aroma. Serve immediately while the risotto is hot and enjoy the harmony of creamy, earthy, and nutty flavors.