Pink Oyster Risotto

Pink Oyster Risotto

By Tanisha Mehra

Serves: 1-2

Prep Time: 30 mins

Cooking Time: 20 mins



100gm Pink Oyster mushrooms 

250 ml red wine of your choice

¼ cup Arborio rice

550 ml of vegetable stock

1/2 tsp salt

1/2 tsp black pepper

2 tbsp butter

1/4 tsp parsley 

1/4 tsp chilli flakes

Black olives 

Parmesan cheese 



  • Soak the mushrooms in red wine.
  • Add salt and black pepper. Mix it well & keep turning sides occasionally so that the mushrooms soak up the wine.
  • After 30 minutes, take out the mushrooms and cut them into smaller pieces.
  • Melt 1 tbsp butter in a pan and stir the mushrooms in it. Cook them for 5-6 minutes and add in the parsley and chilli flakes.
  • Pour your remaining wine into the mushrooms and add 1 tbsp of butter.
  • Add in the Arborio rice and mix.
  • Add in 1/2 cup of the vegetable stock. Once it’s evaporated, add another 1/2 cup into the rice. Keep repeating this till you finish the 550ml of the stock.
  • Once all the stock is consumed and rice is cooked, add in grated parmesan cheese and garnish with black olives.
  • Serve hot!

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