RECIPES - MAIN COURSE
RISOTTO WITH OYSTERS AND WATERCRESS
There’s nothing quite like a creamy risotto to snuggle in a few juicy oysters. Fresh and juicy Sequim Bay Oysters, with their light brine, are the perfect choice for this classic Italian dish.
|2||tablespoons olive oil|
|1||red onion, chopped|
|1||clove garlic, crushed|
|1 1/2||cups arborio rice|
|1||cups mushrooms, sliced|
|1/2||cup sparkling wine or cider|
|5||cups chicken stock, heated|
|24||Sequim Bay oysters, freshly shucked|
|1/2||cups fresh watercress, chopped|
|cracked black pepper to taste|
|1||lemon, zested and juiced|
|Parmesan shavings for garnish|
- Heat the olive oil in a large, heavy based, saucepan. Add the onion and garlic and cook for 1-2 minutes or until translucent. Add the rice and mushrooms and cook 1-2 minutes. Pour in the wine and cook, stirring until all of the liquid is absorbed.
- Add the chicken stock, a ladle or so at a time, stirring and allowing the liquid to be absorbed before adding more. Continue stirring and adding stock until rice is plump and soft, about 20 minutes.
- Stir in the oysters, watercress, pepper and lemon juice. Remove from the heat, cover and set aside for 3 minutes, then serve. Garnish with Parmesan shavings.
PRINTER FRIENDLY RECIPE