1507 Grayland Ave / Tuesdays 3-6:30 May-November


Oyster Mushroom Risotto

Adapted from Martha Rose Shulman


  • 6 to 7 cups vegetable stock, as needed

  • Hummingbird Gardens Sage Porcini Salt (or kosher salt) and freshly ground pepper, to taste

  • 2 tablespoons extra-virgin olive oil

  • 2 shallots, minced

  • ¾ to 1 pound oyster or wild mushrooms, cleaned and torn or sliced into 1-inch pieces

  • 2 garlic cloves, minced

  • 2 teaspoons fresh thyme leaves

  • 1 ½ cups arborio

  • ½ cup dry white wine, such as pinot grigio or sauvignon blanc

  • 2 tablespoons chopped fresh parsley

  • ½ cup grated Parmesan cheese


Bring stock to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.

Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning. Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes. Continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste, and adjust seasoning.

Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

Colin Beirne