Dd's Mushroom Risotto

Didi says:  These oven baked mushrooms are so so ono, I will be making these again and again.  Probably good with cremini mushrooms !!!

MUSHROOM RISOTTO WITH OVEN BAKED BALSAMIC SOY MUSHROOMS

 

4 ½-5 c. chicken broth, as needed

1 TB olive oil

2 TB butter

½ c. shallots, minced

2 cloves garlic, minced

5-6 oz. oyster mushrooms, thinly sliced (HOME HARVESTED !!)

2 c. arborio rice

½ tsp. dried thyme

1 c. white wine

Salt, freshly cracked black pepper

¼ c. heavy cream, as needed

½ c. parmesan cheese, grated, divided

Garnish: Italian Parsley, chopped

Balsamic Soy Mushrooms:

6-8 oz. oyster mushrooms, coarsely chopped

¾ tsp. olive oil

1 TB balsamic vinegar

1 ½ tsp. soy sauce

2 cloves garlic, chopped

1/2 tsp. thyme, chopped

¼ tsp. freshly cracked black pepper

pinch salt

 

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.  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 completely 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. Top with Balsamic Soy Mushrooms, remaining cheese and chopped parsley. Serve immediately. Serves 4.

 

Balsamic Mushroooms: Preheat oven to 350 degrees. In a mixing bowl toss mushrooms with ingredients well. Arrange on an aluminum foil lined baking pan in a single layer. Roast until mushrooms are tender, about 14-16 minutes, mixing halfway through. Time will be dependent on size of mushrooms. Serve immediately.