Mushroom Risotto By Marcel Vigneron

Mushroom Risotto By Marcel Vigneron

Recipe by Claire Nolan from tasty.co

Dinner

Ingredients

8

8 servings

  • 2 cups dried shiitake mushroom
  • 2 qt filtered water
  • 1 tablespoon grapeseed oil
  • 8 oz oyster mushroom, torn into pieces
  • 1 sprig fresh thyme
  • 1 clove garlic, skin on, smashed
  • 1 tablespoon butter
  • salt, to taste
  • 2 tablespoons olive oil
  • 1 ½ cups shallot, minced
  • ¼ cup butter
  • 1 ½ cups sushi rice
  • 1 bay leaf
  • 1 clove garlic
  • ⅔ cup dry white wine
  • 8 cups mushroom stock
  • 1 cup frozen peas
  • salt, to taste
  • ¼ cup butter
  • 1 drop white truffle oil
  • 1 teaspoon rayu oil, korean garlic chili oil
  • ¼ cup pine nuts
  • ⅔ cup grated parmesan cheese, use vegetarian parmesan to make the dish vegetarian
  • pine nut
  • wood sorrel
  • grated parmesan cheese
  • olive oil

Instructions

  • Blend dried shiitake in blender until it becomes a fine powder.
  • Pour into a pot filled with filtered water, bring to a boil, then lower the heat and simmer for 20 minutes. Keep broth warm while preparing the risotto.
  • Sauté oyster mushrooms in grapeseed oil until brown edges have formed.
  • Add thyme, garlic, and 1 tablespoon of butter to help caramelize. Once they have caramelized, salt, to taste, and reserve.
  • Sweat the shallots in olive oil until tender, about 5 minutes, then add butter and sushi rice. Toast rice while stirring frequently.
  • Add bay leaf, garlic clove, and pour white wine over toasted rice and cook until the wine has been absorbed, then continue stirring.
  • Over medium heat, add 2 cups (470 ml) of warm mushroom stock at a time, stirring occasionally and adding more stock as it gets absorbed by the rice. The rice should absorb 6-8 cups (1.4-1.9 liters) of stock. Taste the rice throughout to make sure it cooks just until it is tender, or al dente.
  • Add frozen peas and stir. Salt the risotto, to taste, and remove the garlic clove and bay leaf.
  • Add ¼ cup (60g) butter, truffle oil, rayu oil, sautéed mushrooms (optional: save some for garnish), pine nuts, and Parmesan. Stir until well incorporated.
  • Garnish with reserved mushrooms, pine nuts, wood sorrel, Parmesan, and drizzle with olive oil.
  • Enjoy!

Nutritional Facts

Per 8 servings

  • Calories: 641
  • Carbohydrate: 68g
  • Fat: 31g
  • Fiber: 5g
  • Protein: 11g
  • Sugar: 16g

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