Australian oyster blade mushroom risotto

Serves

Prep Time

Cook Time

Ingredients

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.