Australian Oyster Blade Mushroom Risotto Recipe

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

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