Blue Oyster Mushroom Risotto

Blue Oyster Mushroom Risotto

1 shallot chopped fine
2 garlic cloves minced
2 tablespoons butter
dash of olive oil to butter doesn't burn
10 ounces blue oyster mushrooms chopped medium
1-1/2 cups arborio rice
2 tablespoons butter
1 946 ml container of vegetable stock, warm till just before boiling
1 cup dry white wine
1 teaspoon fresh thyme stripped off the stems
salt and pepper to taste

I'd been wanting to go to the Ellijay Mushroom Farm and today we finally got there. I got a box of blue oyster mushrooms and a box of lion's mane mushrooms, and few of the same for my nephew and his wife. Today I made blue oyster mushroom risotto. Every time I make risotto it turns out a little different. This time it turned out the best. Not necessarily because of the blue oyster mushrooms, although they are were quite good. The texture and creaminess of the risotto turned out wonderfully.

Blue Oyster Mushrooms 

Sauté shallot in butter till soft and translucent then add the garlic and cook for one more minute. Then set aside. Next sauté mushrooms till al dente and set aside. Keep warm stock on hand. In a large frying pan sauté rice in butter till slightly browned. Add one ladle full of broth and cook till absorbed. As broth becomes absorbed keep adding more of the warm broth stirring as you go. Add sautéed shallot, garlic, herbs and seasoning. When just a bit of broth is left, add in the wine and cook off. Next add the sautéed mushrooms. Continue cooking till all moisture is absorbed. Serve immediately. Oh brother, I love risotto.