Mushroom Risotto

based on: https://www.youtube.com/watch?v=R_j5k4YCDdI

Ingredients

For each portion:

• 2 cup Mushroom stock (handful of dried mushrooms)

• 1/2 cup risotto rice

• 1 lb mushrooms

• (optional) a few large mushrooms e.g. King Oyster / King Trumpet)

• 1/2 shallot

• a few garlic cloves

• (optional) aged spirit e.g. cognac

• white wine

• butter

• parmesan

Directions

Mushrooms

Can do before rice or while rice boils

1. If using large mushrooms for garnish (e.g. King Oyster), cut them thick and marinate with oil, s+p, and (balsamic) vinegar. Cook in pan like a steak. Hot sear and baste with cooking fat.
2. slice smaller mushrooms as desired. sautee until browned. deglaze (optionally w/ aged spirit e.g. cognac)

Rice

1. Dice shallot and sautee in olive oil until softened. Add dry rice and fry for a minute. Deglaze with white wine and stir.
2. Cover rice with mushroom stock and cook until absorbed 15-20 mins. add stock / water as needed
3. Add in mushrooms. Finish with butter, parmesan, s+p as neeeded.