Entrée: Italy – Risotto al Pomodoro e Funghi Ostrica (Tomato and Oyster Mushroom Risotto)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

1 1 / 2 cups (300 g) Arborio rice (or other risotto rice)
2 cups (480 ml) ripe tomatoes, chopped (or passata)
8 oz (225 g) oyster mushrooms, sliced
4 slices white bread, thinly sliced for crostini
1 / 2 cup (75 g) carrots, finely diced
2 cloves garlic, minced
1 / 4 cup (15 g) fresh parsley, chopped
Zest and juice of 1 lemon
2 tbsp (30 ml) vegetable oil
4 cups (960 ml) vegetable stock
2 tbsp (30 g) butter and/or 1 / 4 cup (25 g) grated Parmesan (optional)
Salt to taste
Black pepper to taste

Instructions

1. Toast sliced white bread brushed with a little vegetable oil until crisp to make crostini; set aside.
2. Sauté minced garlic in vegetable oil, add diced carrots and cook until tender; add sliced mushrooms and brown.
3. Stir in arborio rice and toast briefly, then add chopped tomatoes and begin ladling in warm vegetable stock a cup at a time, stirring until absorbed before adding more.
4. Continue adding stock and stirring until rice is al dente and creamy; finish with a knob of butter and grated Parmesan if using, then stir in lemon zest, a squeeze of lemon juice and chopped parsley.
5. Serve risotto topped with the sautéed mushrooms (or mixed in) and crostini on the side.