Blue Oyster Mushroom Risotto

Ingredients:

• 1 cup arborio rice
• 4 cups chicken or vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1/2 cup blue oyster mushrooms, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Directions:

1. In a large saucepan, heat the chicken or vegetable broth over medium heat. Keep the broth simmering while you prepare the rest of the risotto.
2. In a separate pan, melt the butter over medium heat. Add the diced onion and garlic and cook until they’re softened and fragrant, about 5 minutes.
3. Add the arborio rice to the pan and stir it for a minute or two, until it’s coated with the butter and starting to turn translucent.
4. Pour in the white wine and stir the rice until the wine is fully absorbed.
5. Add a ladleful of the simmering broth to the pan, and stir the rice until the broth is absorbed. Keep adding broth, one ladleful at a time, stirring the rice until each addition is absorbed. Continue until the rice is cooked and creamy, about 20-25 minutes.
6. While the rice is cooking, sauté the blue oyster mushrooms in a separate pan until they’re tender and lightly browned.
7. Once the rice is cooked, stir in the grated Parmesan cheese and sautéed blue oyster mushrooms. Season the risotto with salt and pepper to taste.
8. Serve the blue oyster mushroom risotto hot, garnished with additional grated Parmesan cheese and chopped parsley if desired.

Enjoy the rich, savory flavor of the blue oyster mushrooms in this delicious and comforting risotto dish!