Shiitake and Oyster Mushroom Risotto

Ingredients:

• 5 cups vegetable stock
• 1 tablespoon olive oil
• 1/3 cup thinly sliced shallot
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cups sliced shiitake mushrooms
• 1 cup sliced oyster mushrooms
• 2 teaspoons soy sauce
• 1 teaspoon thyme
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/2 cup Gruyère cheese
• 1/2 cup Parmesan cheese, plus more for garnish

Preparation:

Bring stock to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

In the meantime, heat a large pan over medium heat. Once hot, add oil and shallot and season with a pinch of sea salt and freshly ground black pepper. Sauté for 3-4 minutes – stirring frequently.

Then add mushrooms and soy sauce and continue sautéing until the mushrooms are golden brown and caramelized. Remove set aside.

To the same pan add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.

Using a ladle, add warmed vegetable stock 1/2 cup at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.

Continue to add vegetable stock 1/2 cup at a time, stirring to incorporate, until the rice is ‘al dente’ – cooked through but still has a slight bite. This whole process should take about 50 minutes.

Once the rice is cooked through and al dente, remove from heat and add 3/4 of reserved mushroom mixture and cheeses. Stir to incorporate.

To serve, divide between serving bowls and top with reserved mushrooms, additional parmesan cheese.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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