Oyster Risotto

Directions

1. Melt butter in a dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the mushrooms and cook for 7-8 minutes or until they start to get golden brown and have released their liquid. Add the onion and garlic and cook for 3 minutes or until fragrant. Season with salt and pepper.
3. Add 4 tbsp of the lemon juice and use a wooden spoon to scrape up all of the browned bits from the bottom of the pan. Cook until the lemon juice has evaporated.
4. In a separate pot, bring the chicken broth to a simmer over medium-high heat.
5. Add the rice to the pot with the onions and garlic and stir to combine. Saute for 3-5 minutes or until the rice turns translucent on the edges. Turn the heat down to low.
6. Add the warmed chicken broth ½ cup at a time and stir until all the liquid has absorbed. Repeat this step until all of the broth has been used and the rice is al dente, 40-45 minutes.
7. Add in the oysters, remaining lemon juice and parmesan cheese and stir. Taste for seasoning. Adjust if necessary.
8. Garnish with parsley.