Golden Oyster, Parsley & Bulgar Wheat Risotto Recipe

This recipe works beautifully with our Mixed Oyster Box and makes a wonderful use for the fragrant Golden Oysters. Serves 4 people.

You can use just Arborio Risotto rice if Bulgar Wheat isn't to hand.

To make this recipe Vegan simply swap out the dairy products (Cream & Butter) for a similar high quality Vegan alternative.

Ingredient List: 

  • 250g of fresh mixed mushrooms. (Available here)
  • A medium onion or 3 shallots.
  • 30g lightly salted butter (or vegan alternative)
  • 2-3 cloves of garlic (for a different taste try adding in fresh garlic chives with the parsley)
  • A bunch of fresh parsley
  • 200ml single cream (or vegan alternative)
  • 170g Arborio Risotto Rice
  • 30g Bulgar Wheat
  • Sea salt 
  • Freshly ground black pepper
  • A litre of boiled water or a high quality stock

 Clean & slice the mushrooms ready for frying along with the onions and garlic. Chop the parsley ready to add later near the end of the cooking process.

Pop the butter in the frying pan and heat on medium. Put in the mushrooms, garlic & onion, fry for 8 minutes until all the moisture from the mushrooms pan has been evaporated. 

Leave to cool for 10 minutes then add the mixture into a food processor.

(At this stage you can add garlic chives or any other fresh herbs you would like to use. a small amount of Parsley or Tarragon works well but make sure to remove any hard stalks and use sparingly for a fresh undertone of flavour).

Blitz the pâté mixture until smooth then add the cream cheese and blitz again. Season the mixture to taste then refrigerate for at least an hour to allow the flavours develop or leave until the next day. Serve a generous dollop on Melba toast or crostini's for a beautiful party treat. 

This exquisite mushroom pâté can last well in the fridge for up to a week.