1
Tear the oyster mushrooms into bite-sized pieces and set aside.
Mushroom Risotto
A homemade mushroom risotto recipe that uses mushrooms, onions, chicken stock, and rice to create a deep, smooth flavor without the need for cream.
WesternRice & Porridge
⏱️ 10 min total📝 14 steps
What You'll Need
Oyster mushroomsan appropriate amount
Rice1 paper cup
Onionan appropriate amount
Chicken stock1 tbsp
Water1 liter (5 paper cups)
Cooking oilan appropriate amount
Butteran appropriate amount
Cheesean appropriate amount
Minced garlican appropriate amount
Black pepperan appropriate amount
Instructions
2
Make shallow cuts into the onion and slice it into strips about 0.5cm thick.
3
Heat a frying pan over high heat, add a little cooking oil, and then add the sliced onions and torn oyster mushrooms.
4
Stir-fry the mushrooms and onions until they are well coated with the cooking oil.
5
Add the rice and stir-fry everything together. (You can minimize washing the rice or skip washing it entirely.)
6
Stir-fry for a bit as if coating the rice grains with the cooking oil.
7
Prepare the chicken stock broth by dissolving 1 tbsp of chicken stock in 1 liter (5 paper cups) of water.
8
Once the rice grains become translucent and the mushrooms start to turn golden brown, add one small spoonful of minced garlic and stir-fry.
9
When the mushrooms turn slightly brown and the rice looks similar in color to brown rice, pour in the prepared chicken stock broth.
10
With the broth added, boil uncovered over medium-high heat for 10 minutes.
⏱️ 10m 0s11
After 10 minutes, when the liquid has reduced significantly, reduce the heat to medium.
12
Stir and cook until there is almost no liquid left when you scrape the bottom of the pan.
13
Add butter and cheese to your taste, turn off the heat, and mix well.
14
Finish by adding a dash of freshly ground black pepper.