Alii Oyster or Piopinni Risotto

Serves 4-6

Alii Oyster and Piopinni’s firm texture makes a delicious contrast to the silkiness of risotto. The optional addition of dried porcini will increase the depth of flavor.

  • 1 cup arborio rice
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallot
  • 4 oz. finely chopped Alii Oyster or whole Piopinni
  • 3 oz. dry white wine
  • 3½ – 4 cups hot chicken stock
  • ¼ cup grated parmesan cheese
  • (optional: 1 ounce dried porcini mushroom)

Sauté the shallot in the olive oil over medium heat for a few minutes, then add the rice and mushrooms and continue stirring . Do not brown shallots or rice. Add wine, followed by the stock, about a half cup at a time. Stir frequently as stock is added. As the risotto becomes creamy, test a grain of rice now and then. Stop adding stock when the texture is smooth with just a hint of al dente firmness at the core of the rice. Then stir in the parmesan cheese. (If using dried porcini, soak in ¼ cup of the hot stock for thirty minutes, then drain and chop. Add both the mushrooms and their soaking liquid.)

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