RECIPES - MAIN COURSE
RISOTTO WITH OYSTERS AND WATERCRESS
Serves 4
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.
INGREDIENTS
| 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 |
DIRECTIONS
- 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.
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