Risotto with Oyster Mushrooms and Prosciutto
- Prep Time 0:25
- Cook Time 0:25
- 9 Comments
That’s right, I am growing mushrooms (no, Mom, not that kind of mushrooms) using the super-awesome mushroom-growing kit I picked up on a visit to Back to the Roots’ warehouse about a month ago. Nikhil and Alex, the very young and very adorable founders of BTTR, figured out while seniors at UC Berkeley, that gourmet oyster mushrooms could be grown in used coffee grounds and so a highly sustainable and incredibly cool company was born. Good for the earth and good for our bodies, it’s a win-win. Plus, I get to feel kind of like a farmer.
I cut these ultra-fresh mushrooms from their roots this morning, chopped them up and stirred them into this very easy risotto. A bit of crisped prosciutto gave the dish a bit of extra heartiness. Bacon would work well too.
Note: I provided directions for making your own quick vegetable stock for use in this recipe, but if you already have vegetable or chicken stock on hand, feel free to skip that step and just use what you already have.
- extra virgin olive oil Pantry
- 1 white onion, diced (reserve the peel) $0.50
- 4 cloves garlic, chopped (reserve 2 of the cloves’ peels) Pantry
- salt and pepper to taste Pantry
- 3 slices prosciutto $2
- 1 cup Arborio rice $2 for 1 cup
- 1/4 lb fresh oyster mushrooms, chopped roughly $3
- 1/8 cup half-and-half $1 for a pint
- 1/8 cup shredded Parmesan cheese $3.50 for 10 oz.
- 1 handful fresh flat-leaf parsley leaves, chopped $1 for a bunch
Total Cost of Ingredients $13
Heat 1 tbsp olive oil over medium-high heat in a medium pot and add half of the diced onion, the onion’s peel, 2 cloves of garlic and their peels. Cook for 3-4 minutes, stirring throughout, until very fragrant. Add 2 tsp. salt and 1 tsp pepper and stir well. Add four cups water, stir well and cover. Bring to a boil. Reduce to a simmer and cook for 10 minutes. Strain and discard solids and return stock to the pot until ready to use.
Heat 2 tsp olive oil in a medium frying pan over medium-high heat. Add prosciutto slices and cook until crispy, 2-3 minutes on each side. Drain on paper towels.
Dice most of the cooked prosciutto, but cut a bit of it into 4-6 thin strips for garnish and set aside.
Heat 1 tbsp olive oil in a medium pot over medium heat. Add remaining onion and garlic and cook for 2-3 minutes, until very fragrant. Add rice and allow to toast lightly for 2-3 minutes, stirring occasionally.
Ladle the stock into the risotto, 1/2 cup at a time. Stir constantly.
Just before adding the last 1/2 cup of stock, add the oyster mushrooms and stir well. Add the rest of the stock and cook until the stock has been absorbed and the rice is very creamy.
Add the half-and-half and stir to encourage absorption.
Just before serving, stir in the chopped, cooked prosciutto and the Parmesan. Season with salt and pepper to taste (careful with the salt—the prosciutto is pretty salty).
Spoon into bowls and top with the chopped parsley and reserved strips of cooked prosciutto. Serve immediately.
Serves 2-4 (2 as a main course, 4 as a side dish).