We are slowly edging our way to the end of our first CSA basket, and it's a good thing, because another one is due this week ! We elected to have a monthly delivery of mushrooms added onto our regular stock of vegetables, so we could have something extra with our usual fare. This month's selection was some dried oyster mushrooms. After they were rehydrated, they were big and meaty, and we had the left over liquid, so I didn't want to waste that. For some reason, risotto came to mind, and I could also use up some of the plentiful greens we had received. The hearty kale made this a perfect Sunday night supper.
Risotto isn't hard to make, just time consuming, but it yields a delicious, creamy dish that is truly comfort food at its best. I have offered some substitutions so you can make this vegetarian, if you like.
Kale and Oyster Mushroom Risotto
2 tablespoons butter
1/2 cup scallions, diced finely
1 cup mushroom water (or use dry white wine if you are using fresh mushrooms)
1 cup arborio rice
4 cups vegetable or chicken stock
2 cups kale, roughly chopped
1 cup oyster mushrooms, sliced
2/3 cup parmesan cheese, grated
Start your stock simmering in a sauce pan on a back burner. In a large saute pan, melt butter. Saute scallions until soft, then add mushroom water (that you used to rehydrate dried mushrooms) or white wine, and reduce to half. Stir in rice, and continue to stir until most of the liquid is absorbed. Keep your rice mixture on a medium simmer, and add stock one half cup at a time, stirring constantly. Stir until most of the liquid is evaporated before adding the next half cup. The process will take approximately 1/2 hour. Just before adding the last cup of stock, stir in the kale. Then, before the last 1/2 cup, stir in the mushrooms. Continue to cook until the liquid is mostly absorbed and the rice is creamy. Stir in the parmesan cheese and remove from heat. Let rest for 5 minutes, and serve.