Shiitaku Mushroom Risotto

Fall season special: all over the west coast when the rains start the shitaku mushrooms start to appear in the hills.

One of my favorite ways to eat them is a traditional risotto…

a taste of fall….can be a side dish or main dish!!

Ingredients:

• 4 1/2 c. white wine or chcken broth

• 2 sticks of butter

• 2 1/2 tsp. Sea salt

• 1 1/2 c rice ( I prefer Jasmine rice)

• 3 oz. Parmesan, finely grated (about 1 1/2 c.) 

• 3/4 tsp. freshly ground black pepper

• 2 TSP. Herb de provance

• Shiitaku mushrooms

• 2 tbsp. white truffle infused olive oil

• optional

  • Shallots

  • garlic

Directions:

Clean and cut mushrooms. Use a wet paper towel to clean the mushrooms by gently wiping off any dirt. Avoid rinsing them with water because they absorb water easily and can become chewy when cooked. Slice as desired.

Split butter and leave 2 tbsps seperate for finishing. Melt the rest of the butter in sauce pan.add the mushrooms, optional ingedients, olive oil to a large skillet over medium heat.

Once hot, let them sit at medium heat. Avoid stirring or moving them around for about 3 minutes. This creates lovely caramelization around the edges of the mushrooms.

add in 4 cups wine & rice and cook. stirring occasionally, until translucent around the edges, 1 to 2 minutes more. (note you can speed up process by cooking rice in rice cooker first and mix in to Carmelized mushroom mixture and wine).

Uncover and add 1/2 cup of wine. Return to a simmer over medium heat and continue to cook, stirring, until broth is absorbed, 1 to 2 minutes more. Taste and, if rice is still slightly al dente, add remaining 1/2 cup wine and continue to simmer, stirring, until absorbed and rice is tender.

Remove from heat. Stir in Parmesan, pepper, and remaining 1 tablespoon butter until cheese and butter are melted; season. Serve immediately.