Super ‘Shroomy Oyster Mushroom Risotto

At our mushroom farm we sometimes have too many fresh oyster mushrooms that we cannot sell,
so we dry the surplus for sale on our webstore. Dried mushrooms, however, can take up a lot of
space, so we also make powder out of them. Risotto is one of the best ways to use our delicious
Helsieni oyster mushroom powder!

Buy our ‘Helsieni risotto’ here

45-60 min • serves 4

Method

Bring the water or broth to the boil, then add the peppercorns, allspice and bay leaves. Let this
simmer and keep it hot while preparing the risotto.

In a large pan, heat a generous amount of olive oil over a medium heat. Add the sliced onions and
sauté until they become completely soft but be careful not to let them brown.

Add the dry rice to the pan of onions and sauté for a moment, stirring to coat all the grains. Mix the
mushroom powder into the rice and onions, then start gradually adding the simmering broth. You
can slightly increase the heat at this point.

Stir in the sage leaves and continue adding a few ladles of broth at a time when the risotto starts to
thicken, stirring occasionally. Ensure that it doesn’t dry out or burn on the bottom of the pan.

Taste the risotto when it has cooked for nearly the time indicated on the rice packaging. If the rice
isn’t tender enough, continue adding broth as described above. The risotto should be silky, creamy
and almost runny in consistency.

Mix in the parmesan or nutritional yeast to taste if you like.

For an optional extra while your risotto finishes cooking, tear fresh oyster mushrooms into thin
strips. Gently fry them in olive oil until they develop a golden-brown color. Season with salt and
ground black pepper to taste, then serve the sautéed mushrooms as a topping for your risotto.