MUSHROOM RISOTTO

MUSHROOM RISOTTO

1 ounce dried mushrooms
1/2 cup water, just boiled
2 tablespoons butter
8 ounces mushrooms, sliced
1 onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 cup arborio rice
1/2 cup white wine (or broth)
2 cups chicken stock (or vegetable broth, warm)
1 tablespoon butter
1/2 cup parmigiano reggiano (parmesan cheese), grated
salt & pepper to taste
directions

Cover the dried mushrooms in the just boiled water and let sit until the mushrooms are tender, about 15 minutes, before chopping and reserving the liquid.
Meanwhile, melt the butter in a pan over medium heat add the fresh mushrooms and onion and saute until the mushrooms turn tender and release their moisture, about 10-15 minutes.
Add the chopped dried mushrooms, garlic and thyme and saute until fragrant, about a minute.
Add the rice and toast until it starts to turn translucent, about 1-3 minutes.
Add the wine, deglaze the bottom of the pan by scraping up the brown bits off the bottom of the pan with a wooden spoon while the wine sizzles.
Mix in the reserved mushroom water and stir constantly unit it has been absorbed into the rice before doing the same with the broth, 1/2 cup at a time.
Mix in the butter and cheese and stir until they have meted into the risotto before seasoning with salt and pepper to taste.
Option: Omit the dried mushrooms if you can’t find them.
Option: Instead of soaking the dried mushrooms and chopping them up you could grind them into a powder while dry and add the powder along with the broth!
Option: Add 1 tablespoon white miso paste at the end for a kick of flavour!
Option: Drizzle some truffle oil on before serving!