Risotto in its multiple variants is the most popular dish (giving way only to pasta) to be served as starters – primi piatti. Risotto with oyster mushrooms and white mushrooms is especially tasty due to strong mushroom flavor. There are many rice fields in Italy in Lombardy and Piedmont where they cultivate excellent large rice which makes good risotto.
Ingredients for Risotto with Mushrooms
- 0.2 lb/ 100 g dried white mushrooms
- lb/ 500 g oyster mushrooms (you can take frozen ones)
- 0.4 lb/ 200 g large rice (better take Arborio rice)
- 1 bulb onion
- 1-2 garlic cloves
- 3.4 fl oz/ 0.4 cup olive oil
- 2-3 parsley stalks
- 0.5 lb/ 250 g strained or chopped tomatoes
- 1 tablespoon tomato paste
- 3.4 fl oz/ 0.4 cup dry white wine
- Soak dry white mushrooms for 2-3 hours beforehand. Wash and peel oyster mushrooms. Cut the mushrooms as you like.
- Chop onion and parsley finely.
- Pour olive oil into a deep frying pan and fry half-diced garlic cloves. Then take out the garlic and put in the parsley.
- In a minute add the mushrooms and simmer it all for about 10 minutes.
- Then add the onion, simmer for several minutes more and add tomatoes, tomato paste and salt. Continue simmering for about another 10 minutes.
- After it add rice and a cup of water. Cook for about 20-25 minutes over low heat, stirring often.
- When all the water has soaked, add wine and some water in which the white mushrooms were presoaked. Stir until all the water has soaked.
- Check the rice for readiness; it should be soft, but not overdone.
- Serve risotto hot with herbs. You can top the dish with grated cheese if you wish.