Mushroom Risotto
By Luke Smithson

• .75 oz dried mushrooms (porcini, morels, etc.) …about ¾ cup
• 1 qt water
• 1 tbsp cooking oil
• 2 tsp shallots, minced
• 1.5 cup Arborio rice
• 1 tsp chopped garlic
• ½ cup white wine
• ¼ cup grated parmesan cheese
• 1 tbsp butter

 

• Bring water to a simmer and pour over dried mushrooms. Cover and steep for 10 minutes.
• Strain mushrooms, reserving liquid, and chop mushrooms. The reserved liquid is now your mushroom stock. Keep stock warm.
• Decant stock to remove any grit from bottom.
• Sweat shallots and chopped mushrooms in oil over medium heat until shallots are translucent. Add risotto and garlic and toast for 60 seconds.
• Add wine and scrape bottom well. Cook for 60 seconds.
• Add 1/3 of mushroom stock, season with salt and pepper. Stir often over medium heat. As risotto becomes somewhat dry, add another 1/3 of stock. Continue cooking and add final 1/3 of stock when risotto is becoming somewhat dry again and finish cooking for a total of about 20 minutes.
• When proper texture and consistency is reached, remove from heat and stir in parm and butter. Adjust salt and pepper and serve.