Oyster Risotto is a delicate and refined first course, perfect for an elegant dinner. Prepared with rice, fresh oysters, champagne, white onions, chicken broth, butter, and white pepper, this risotto is a true pleasure for the palate. The oysters are carefully opened and cleaned, and then added to the risotto during cooking, along with their water. The result is a creamy and flavorful risotto, enriched by the unique taste of oysters. Oyster Risotto is a dish to be savored slowly, perhaps accompanied by a glass of champagne.
Oyster Risotto
Instructions
- 1. Using the appropriate long and sturdy blade knife, which cuts from both sides, open the oysters. During this operation, stand over a saucepan to collect the water they contain.
- 2. Discard the flat valve and use a cloth to clean the edge of the valve containing the mollusk to remove any shell flakes. Keep 8 with the valve and remove the oyster from the others. Put these in the saucepan where you collected their water.
- 3. Gently sauté the chopped onion in a saucepan with half of the butter, add the rice, toast it for a moment, pour in the champagne and continue sautéing until it has all evaporated. Sprinkle with freshly ground white pepper.
- 4. Add a first ladle of boiling broth and, stirring constantly, add more ladles of broth, waiting for the risotto to absorb the previous one, and continue until the end of cooking.
- 5. In the last 5 minutes, gradually add the oysters with their water.
- 6. Only when cooked, mix the remaining butter cut into small pieces into the risotto. Give it a good stir and let it rest covered for a few minutes.
- 7. Pour it onto a warm serving plate forming a pyramid and place the oysters with the shell on top.
- 8. It must be served with champagne.
Notes
For an extra flavor boost, you can add some chopped fresh parsley and a pinch of grated lemon zest before serving.
