Dd's Mushroom Risotto

Here's what Didi made with some of the oyster mushrooms which she grew herself.  

  

MUSHROOM RISOTTO

 

4 ½-5 c. chicken broth, as needed

1 TB olive oil

2 TB butter

½ c. shallots, minced

2 cloves garlic, minced

12 oz. oyster mushrooms, thinly sliced

4 oz. cremini mushrooms, coarsely chopped

2 c. arborio rice

½ tsp. dried thyme

1 c. white wine

Salt, freshly cracked black pepper

¼-½ c. heavy cream, as needed

¾ c. parmesan cheese, grated, divided

 

In a medium saucepan over medium heat simmer broth. In a large saucepan over medium heat saute shallots and garlic in oil and butter. Add mushrooms; cook until slightly browned. Remove half of oyster mushrooms; set aside. 

Stir in rice until opaque, about 1 minute. Add thyme and wine. Stir until completely evaporated. Add 3/4 cup of stock, salt, and pepper. Cook, stirring constantly, until stock is nearly all evaporated. Continue adding stock 1/2 cup at a time until previous addition is nearly absorbed, until rice is tender and risotto is creamy, 18-20 minutes. 

Stir in cream, 1/2 cup of cheese. Remove from heat. Taste for seasoning.  Serve immediately. Top with reserved oyster mushrooms and remaining cheese. Serves 4.