Oyster Mushroom Risotto
4 servings

Melt in a heavy bottomed 2 ½ to 3 quart saucepan over medium heat:
2 tablespoons butter

Add:
1 small onion, diced fine
1 cup Flat Creek Lodge Oyster Mushrooms, chopped and stems removed

Cook until the onion is soft and translucent, about 10 minutes

Add:
1 ½ cup risotto rice (Arborio, carnaroli, baldo, or vialone nano)

Cook the rice, stirring now and then to prevent sticking, until translucent, but not brown.

Add ½ cup dry sherry and stir until almost absorbed.

Add warm chicken broth ½ cup at a time until rice is tender. Add the last ½ cup, but don’t let it absorb all the way. Add additional 1 cup Flat Creek Lodge Oyster Mushrooms, chopped and stems removed. Finish with 1 tablespoon of butter and ½ cup parmesan cheese.