Oyster Mushroom and Parmesan Risotto

I have a massive love affair with risotto.  We just joined a CSA and received some beautiful oyster mushrooms that just screamed out risotto.   Last night was the perfect opportunity to make some risotto as a side dish for lamb loin. 

Lamb Loin with Mushroom risotto, beets and asparagus

Oyster Mushroom and Parmesan Risotto 

serves 6 as a side or 2 as a meal

1 yellow onion (diced)

3 cloves garlic (minced)

8 oz oyster mushrooms diced

4 tbsp unsalted butter

1 1/2 cups arborio rice

1/2 cup white wine

4 cups chicken broth 

1/2 cup grated parmesan

1.  In small sauce pan bring chicken broth to simmer and keep hot on stove.

2.  In large saute pan melt 2 tablespoons of butter over medium heat.  Add onions, garlic and mushrooms and cook until onions are translucent and mushrooms are soft.    

3. Add rice to pan and coat with with butter, onions, garlic and mushrooms and stir until rice lets out a nutty aroma 2 minutes.  

4. Add in white wine and stir until absorbed. 

5. Ladle in hot chicken broth 1/2 cup at a time and stir until fully absorbed and continue adding broth and stirring until all broth is absorbed and rice has a creamy consistency.  

6.  Stir in remaining 2 tbsp of butter and Parmesan.