Super ‘shroomy oyster mushroom risotto

At our mushroom farm we sometimes have too many oyster mushrooms we cannot sell, so we dry the surplus for sale on our webstore. Dried mushrooms however, can take up a lot of space, so we also make powder out of them. Risotto is one of the best ways to use our delicious Helsieni oyster mushroom powder!

45-60 minutes • 4 servings

INSTRUCTIONS

Bring water to a boil, add the bouillon cubes, bay leaves, whole black and green peppers and allspice. Let it simmer and keep it hot while preparing the risotto.

Cut the onion in half and slice it as thinly as possible.

In a large pan, heat a generous amount of olive oil over medium heat. Add the sliced onions and sauté until they become completely soft, but be careful not to let them brown.

Add the dry rice to the pan and sauté it for a moment.

Mix in the mushroom powder with the rice and onions, then start adding the simmering broth to the mixture. You can slightly increase the heat at this point.

Stir in the sage leaves into the risotto.

Add a few ladles of broth at a time when the risotto starts to thicken, and stir occasionally. Ensure that it doesn’t dry out or burn at the bottom.

Taste the rice when it has simmered for nearly the time indicated on the rice packaging. If the rice isn’t cooked enough, continue adding broth as described above.

Leave the risotto slightly moist, almost runny in consistency. Mix in parmesan cheese or nutritional yeast and some grated lemon zest if you like.

Extra
Tear fresh oyster mushrooms into thin strips. Gently fry them in olive oil until they develop a golden brown colour. Season with salt and ground black pepper. Serve the sautéed mushrooms as a topping for your risotto.