Oyster Mushroom Risotto kissed with White Truffle Oil

On Valentine's Eve I cooked quite possibly one of the best meals I have ever made: Oyster Mushroom Risotto drizzled with White Truffle Oil, accompanied by Roasted Golden Beet Salad with Goat Cheese, Toasted Pine Nuts and Watermelon Radish. My weekend trip to the farmer's market inspired the menu, which made it all the better. I don't even know if I have the words to describe how stellar it truly was...Unctious? Yes. Decadent and luxurious with layer upon layer of flavor? Yes. Did I emit sounds of delicious pleasure while eating? Mmmmm hmmm.

As I mentioned in a previous post, I purchased the gorgeous Oyster Mushrooms from Kitchen Pride Mushrooms, and while perusing the booth, I asked for cooking recommendations. Oyster mushrooms are so delicate and beautiful, I was afraid of heating them into loosing their structural integrity. She recommended to coat with a little olive oil, salt, pepper, and roast them in the oven at a high heat until they are crispy. I knew this would be a perfect topping for some risotto. 

I found this recipe for Wild Mushroom Risotto on the Epicurious iPhone App, made adjustments and included them below. While the farmer's market veggies are truly the gems of these dishes, the White Truffle Oil adds an irreplaceable touch of decadence, sophistication and flavor. Don't use olive oil as a substitution, it's just not the same. Invest in a little bottle and be prepared for your mind to be blown. Amazing, out of this world stuff I now use on salads, veggies, anything to add that extra oomph.

Oyster Mushroom Risotto

43.5 oz. chicken broth (I used 1 full quart, plus 11.5 oz of another quart and saved the rest)*
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
8-11 oz. crimini mushrooms, sliced

1/2 lb. oyster mushrooms
1 cup arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh parsley

Beet Salad

1/2 lb. golden beets, trimmed

1 watermelon radish

4 cups sliced romaine

1 Tbsp pine nuts, toasted

4 oz. goat cheese

Salad Dressing
Juice of 1 lemon (yielded 2 Tbsp)
1/4 cup Olive Oil
1 heaping Tsp honey

1 Tsp Dijon mustard
1 pinch of Herbs de Provence
salt and pepper to taste

*Use vegetable broth (or mushroom broth if you can find it) for a vegetarian dish.

Pre-heat oven to 400 degrees to roast the beets. Wrap the beets in foil, and once oven is  heated,  place on the middle rack for 1 - 1.5 hours until tender. Test by pricking with a fork. Once tender, set aside to cool.

Prepare a cookie sheet with foil and non-stick spray to roast the oyster mushrooms. I cut the pretty little ears from the stem (chopped the stem to use in the risotto), wiped them clean with a wet paper towel, placed on the cookie sheet and drizzled with olive oil, salt and pepper. I roasted at 400 for about 15 minutes, or until roasted and crispy. Periodically check on them every 5 mins or so to be careful not to burn.   

 

Bring chicken broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; saute 1 minute. Add sliced crimini mushrooms and chopped oyster mushroom stem; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. 

Increase heat to medium-high. Add 3/4 cup hot chicken broth and simmer until absorbed, stirring frequently. Add remaining hot chicken broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Cover and keep warm while you prepare the salad. 

Slip the skins off the cooled beets and slice into 1/4 in. rounds. If you are lucky enough to get your hands on a watermelon radish, peel the outside with a vegetable peeler, slice into thin slices, then slice those in half so your pieces look like little watermelons. Toast the pine nuts in a dry pan until just golden, this should only take a couple of minutes. Careful not to burn as these burn pretty quick when pan toasted. 

For the dressing, combine mustard, honey, lemon juice, olive oil, herbs de Provence, salt and pepper in a jar with a tight fitting lid, shake until incorporated - or whisk together. To assemble salad, lay your romaine lettuce as a base, add the watermelon radish pieces, beet rounds, top the beet rounds with goat cheese slices, garnish with toasted pine nuts and dress with vinaigrette. 

Back to the risotto. Heat pan to warm, once warmed, plate with a serving of risotto, top with roasted oyster mushrooms, garnish with shaved Parmesan cheese and chopped fresh parsley, drizzle with White Truffle Oil.
 

Enjoy! I think someone may fall in love with you all over again this evening. 

Listening To: Otis Redding, Try a Little Tenderness