40 minutes · one pan for the rice
Mushroom Risotto with Pickled King Oyster
Arborio rice stirred with stock, white wine and parmesan, finished with pickled king oyster mushrooms.
- Time
- 40 minutes
- The jar
- Pickled King Oyster
- Ferment
- 32 days
Mushroom risotto, with the mushrooms already done for you. The rice cooks the usual way, a ladle of hot stock at a time, and Golden Grove Pickled King Oyster go in at the very end with the butter and parmesan.
A teaspoon of the jar's brine finishes it: white balsamic for brightness and the truffle oil the mushrooms are pickled in.
Ingredients
- 4 cups (1 liter) chicken or vegetable stock
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 cup (200 g) arborio rice
- ½ cup dry white wine
- ½ cup (40 g) finely grated parmesan, plus shavings to serve
- ½ jar Golden Grove Pickled King Oyster, drained, plus 1 tsp of its brine
- Salt, black pepper and a few thyme leaves
Method
- Keep the stock hot in a small pot over low heat.
- In a wide pan, warm the olive oil and 1 tbsp of the butter over medium heat. Cook the shallot until soft, about 3 minutes, then add the garlic for 30 seconds.
- Add the rice and stir for 2 minutes, until the edges turn translucent.
- Pour in the wine and stir until it's absorbed.
- Add the hot stock about ½ cup at a time, stirring often and waiting until each addition is almost absorbed before the next. Start tasting after 15 minutes: it's ready when the rice is creamy but still has a slight bite, usually after 20 to 25 minutes.
- Take the pan off the heat. Stir in the rest of the butter, the parmesan, the king oyster coins and the teaspoon of brine. Season with salt and pepper.
- Rest for 2 minutes, then serve with parmesan shavings, black pepper and thyme.
Why this jar
King oyster mushrooms get our longest ferment: 32 days in white balsamic with truffle oil. The thick coins hold their shape in hot dishes, so stirred in off the heat at the end, they stay firm and keep their aroma.
Why all the stirring
Stirring rubs starch off the rice, and that starch is what makes risotto creamy without cream. You don't need to stir nonstop, just often.
Swap the jar
Pickled White Shimeji make a lighter risotto, and Pickled Crimini a more classic one.