Putting up this recipe for future reference!

Adapted from https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/, this recipe is so much mushroomy goodness.

Servings: 2 large servings, or 3 smol servings

• 4 cups of water, lukewarm
• 1 cup of dried mushrooms (I used Morels and Shiitake)
• Flour
• 1 large portabello mushroom cap, sliced thinly
• 1 tablespoon of olive oil
• 3 cloves of garlic, diced
• 1 cup of Arborio rice (can replace with sushi rice)
• 1/6 cup of rice vinegar
• 1/6 cup of mirin, lemon mix
• 3 tablespoons of dashi
• 3 tablespoons of butter
• dash of thyme
• dash of oregano
• fresh basil
• fresh green onions

1. Soak all dried mushrooms in lukewarm water for 30 minutes. Make sure they’re not just floating around.
2. Strain the broth and mushrooms through a coffee filter/paper towel to get rid of all the dirt. Rinse off mushrooms and dry.
3. If your mushrooms are too big (Shiitake), slice them into small slices.
4. In a shallow plate with a layer of flour, coat mushrooms evenly with flour.
5. Heat 1.5 tablespoons of butter in skillet. Add mushrooms and cook until crispy. Remove from pan and set aside.
6. Add 1 tbsp olive oil and cook the portabello mushrooms. Remove from pan and set aside.
7. Add the other tbsp of olive oil, cook the garlic until fragrant, then add the rice. Coat evenly in oil and until rice is light golden color.
8. Add the rice vinegar, mirin, lemon mix until rice has fully absorbed all liquid.
9. Add the strained mushroom broth 1/2 cup at a time, waiting until rice absorbs liquid each time, until the rice is al dente, about 20-30 minutes.
10. Season with thyme, oregano, dashi, basil, green onions. Stir the portabello and 1.5 tablespoons of butter in the rice.
11. Serve with the crispy mushrooms on top (so they don’t get soggy) and top with fresh grated parmesan.