Rich Mushroom Cream Risotto
Creamy Risotto with King Oyster Mushrooms and Sun-Dried Tomatoes
Indulge in this creamy risotto, a delightful dish featuring the rich flavors of mushrooms and a velvety cream sauce. This recipe is simple yet elegant, perfect for a satisfying meal. The chewy texture of the king oyster mushrooms adds an extra layer of enjoyment to the risotto.
Main Ingredients- 1 pack King Oyster Mushrooms
- 1/4 cup Sun-Dried Tomatoes (approx. 20g)
- 10 cloves Garlic
- 7 Tbsp Rice (approx. 70g)
- 5 Tbsp Olive Oil (approx. 75ml)
Cooking Instructions
Step 1
Start by heating 5 tablespoons of olive oil in a pan over low heat. Add 10 minced garlic cloves and sauté until fragrant, being careful not to burn the garlic as this preserves its aroma. Once the garlic is fragrant, add the chopped sun-dried tomatoes and sauté them together. Sautéing sun-dried tomatoes in olive oil enhances their distinct sweet and tangy flavor.
Step 2
Next, tear about half of the king oyster mushrooms into bite-sized pieces and add them to the pan. Sauté these mushrooms until they are nicely browned. King oyster mushrooms have a wonderfully chewy texture, similar to meat when cooked, providing a satisfying bite. Sautéing them thoroughly will deepen their flavor.
Step 3
Once the mushrooms and tomatoes are well sautéed, add 7 tablespoons of rice to the pan. Stir the rice thoroughly with the other ingredients for about 1-2 minutes. Toasting the rice in olive oil coats the grains, which helps prevent the risotto from becoming too sticky and results in a fluffier texture.
Step 4
Now it’s time to add the broth. Dissolve 1 chicken stock cube in 500ml of hot water. Pour this chicken stock over the toasted rice. Add enough additional water so that the rice is well submerged. (If you don’t have chicken stock, you can use 500ml of water seasoned with salt and pepper).
Step 5
Reduce the heat to medium-low and let the risotto simmer gently until the rice is tender, about 15-20 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan. When the rice is almost cooked, stir in 100ml of milk. The milk adds a lovely creaminess and helps to meld the flavors. Continue to simmer for another 2-3 minutes, stirring, until the risotto reaches your desired consistency. Serve hot and enjoy this delicious, comforting dish!
