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)
- 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
- Soak all dried mushrooms in lukewarm water for 30 minutes. Make sure they’re not just floating around.
- Strain the broth and mushrooms through a coffee filter/paper towel to get rid of all the dirt. Rinse off mushrooms and dry.
- If your mushrooms are too big (Shiitake), slice them into small slices.
- In a shallow plate with a layer of flour, coat mushrooms evenly with flour.
- Heat 1.5 tablespoons of butter in skillet. Add mushrooms and cook until crispy. Remove from pan and set aside.
- Add 1 tbsp olive oil and cook the portabello mushrooms. Remove from pan and set aside.
- 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.
- Add the rice vinegar, mirin, lemon mix until rice has fully absorbed all liquid.
- 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.
- Season with thyme, oregano, dashi, basil, green onions. Stir the portabello and 1.5 tablespoons of butter in the rice.
- Serve with the crispy mushrooms on top (so they don’t get soggy) and top with fresh grated parmesan.