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Oyster Mousse Risotto

  • 15 minutes
  • 30 minutes
  • 2-3
Oyster Mousse Risotto

At the 2018 NZ Outstanding Food Producers’ Awards, Genevie’s Mahurangi Oyster Mousse won the best new product in the ‘water’ category, which covered food grown in both fresh water and sea water. The mousse has a delicate oyster flavour and the texture is as light as feathery down. While the mousse is designed to be used as a canapé topper, it turns a simple risotto into a truly elegant dish.


  • 50 grams butter
  • 2-3 shallots, peeled and finely chopped
  • 1 clove garlic, peeled and mashed to a paste
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • about 2 cups fish stock, hot
  • 1/2 cup finely grated fresh parmesan pecorino cheese
  • 1/2 cup cream
  • 100 gram jar Genevieve’s Mahurangi Oyster Mousse
  • 12 oysters (used Mahurangi oysters),


  1. Heat the butter in a medium-sized, wide frying pan and cook the shallots over a low heat for 5-8 minutes until softened but not coloured. Stir regularly. Add the garlic and cook a further minute. Add the rice and stir in the hot butter and shallot mix over a moderate heat until the rice turns from opaque to white.
  2. Add the wine and stir over a moderately low heat until all the liquid has been absorbed. Gradually add the hot fish stock, about 1/4 cup at a time stirring frequently to ensure a creamy textured risotto. It will take about 20 minutes to add all the stock. Depending on the rice, you may need a little more or a little less.
  3. Shuck the oysters if required. Leave one or two oysters per person in the half shell. Once you have a creamy texture and the rice is cooked- not overcooked to a mush - stir in the shelled oysters, half the mousse, with all the cheese and cream. Season well with salt and pepper.
  4. Serve in a warm bowl, garnished with a little extra oyster mousse, a few chives and accompany with the oysters in the half shell if wished.

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