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Australian oyster blade mushroom risotto

Australian oyster blade mushroom risotto



Prep Time


Cook Time



1.4 kg Australian Oyster blade

1 cup Assorted mushroom

3 small Shallots fine chopped

1 Large clove Garlic, mashed

1 Baby leek, finely chopped

1 medium Carrot, fine chopped

1.5 cup Egyptian rice

1/2 cup of rice vinegar + 1/2 tbsps sugar mixed

3.5 cups Beef stock, hot

4 tbsp Labnah

Handful Rutabaga Micro green

Lime juice

5 tbsp Parmesan regiano

Salt and pepper to taste


  • On a hot grill place the oyster blade steak and cook to medium, or to your liking.
  • Place the steak in clean plate and cover very loosely with aluminium foil keep warm.
  • Place the mushroom in a sauce pan on a low heat and cook until completely dry and most of the liquid has evaporated.
  • In a suitable pan add some oil, shallots, garlic carrots and leeks add rice and stir for 5 to 8 minutes.
  • Add the vinegar mixture, stir for 3 minutes.
  • Add the stock in three stages, allowing the rice to absorb the liquid before each addition.
  • Season the steak with salt and pepper and slice the rested oyster blade around into 2 mm thick slices.
  • When the risotto is cooked to your desired consistency add the mushroom, Labnah, parmesan and stir.
  • Adjust seasoning.
  • Assembly
  • Garnish with the micro green.
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