- 9 1/2 tablespoons butter, divided
- 1 1/2 pounds dried or fresh wild mushrooms
- (such as honey mushroom, puff ball mushroom, chicken of the woods, hen of the woods, chanterelle, or stemmed shiitake)
- Kombu seaweed
- 1 tablespoons White soy
- 7 cups mushroom dashi (stock)
- 1 tablespoon extra-virgin olive oil
- 3/4 cup finely chopped leek (white and pale green parts only)
- 10 cloves of minced garlic
- 1 1/4 cups Blue Moon Acres Maratelli rice or another short grain rice such as arborio rice (8 to 9 ounces)
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese plus additional for serving
PREPARATION
Rehydrate mushrooms in 7 cups of water by bringing to a simmer in medium saucepan. Add Kombu seaweeds and white soy sauce. Strain stock reserving mushrooms. Keep warm in another medium sauce pot. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek and garlic, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, and you can smell the nuttiness of the rice 3 to 4 minutes. Add white wine and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Garnish with additional Parmesan cheese, if desired.
