Creamy Oyster Mushroom Risotto

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

Introduction

There’s something deeply comforting about a bowl of creamy risotto. This version uses fresh oyster mushrooms for their delicate, meaty texture and earthy flavor, turning a classic Italian dish into a gourmet vegetarian meal. Perfect for a cozy dinner, yet impressive enough for guests, this risotto delivers layers of flavor with every bite.

Ingredients

• 1 tbsp olive oil – for sautéing
  

• 2 tbsp butter – adds richness (use plant-based butter for vegan option)
  

• 1 small onion – finely diced
  

• 2 cloves garlic – minced
  

• 250g (1/2lb) Fresh Oyster Mushrooms – cleaned and torn into bite-sized pieces
  

• 1 cup Arborio rice – essential for that creamy texture
  

• ½ cup dry white wine – optional, but adds depth
  

• 4 cups vegetable or chicken stock – kept warm in a saucepan
  

• ½ cup grated Parmesan cheese – for creaminess (use vegan cheese if needed)
  

• Salt and pepper – to taste
  

• Fresh parsley – chopped, for garnish
  
  

Instructions

1. Prepare the stock
   

• Heat the vegetable or chicken stock in a small pot over low heat. Keep warm throughout cooking. Adding cold stock will slow the cooking process.
  
  

2. Sauté the mushrooms
   

• In a large dry pan (no oil), add the oyster mushrooms and allow them to sweat their excess moisture. This will allow them to brown and give them a meatier texture.
  

• Add the Butter to the mushrooms once most of their water has evaporated  but before they begin to stick to the pan. Cook for 4–5 minutes until golden and crispy on the outside. Remove from the pan and set aside.
  
  

3. Cook the aromatics
   

• In the same pan, add the olive oil. Sauté the onion for 3–4 minutes until translucent.
  

• Stir in garlic and cook for 30 seconds until fragrant.
  
  

4. Toast the rice
   

• Add the Arborio rice and stir for 1–2 minutes until the edges are translucent.
  

• Pour in the wine (if using) and stir until absorbed.
  
  

5. Build the risotto
   

• Add warm stock, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next.
  

• Continue until the rice is creamy and al dente, about 18–20 minutes.
  
  

6. Finish with mushrooms and cheese
   

• Stir the cooked oyster mushrooms back into the risotto.
  

• Add Parmesan cheese and season with salt and pepper to taste.
  
  

7. Serve
   

• Spoon into bowls, garnish with fresh parsley, and serve immediately.
  
  

Tips & Variations

• For extra flavor: Add a splash of truffle oil before serving.
  
  

• Vegan version: Use plant-based butter and cheese.
  
  

• Add protein: Stir in cooked pork, chicken, or crispy tofu at the end.
  
  

Serving Suggestions

Pair with a crisp white wine like Pinot Grigio and a simple green salad for a balanced meal.