Caramelized Shiitake Mushroom Risotto

Autumn is the time we look forward to comfort food. A homey mushroom risotto fits the bill perfectly. It tastes even better is when you can include our hardwood grown shiitake mushrooms!

Did you know that 3 ounces of dehydrated shiitake mushrooms is the equivalent of one pound once they are rehydrated? You can then chop them and add them to your favorite dish, just the same as a fresh mushroom. The best part is that you can use the rehydrating liquid in this risotto (it’s basically mushroom stock), or just freeze it to add to soups at a future time. Feel free to use fresh mushrooms as well, but it is best to remove the stem as it is a bit woody and just cook with the shiitake caps.

We hope that you love this recipe as the caramelization adds a depth of flavor that is so good. Enjoy!

Broth

• 3 ½ – 4 cups mushroom or vegetable broth (homemade or store bought)

Risotto

• 2 Tbsp avocado or olive oil
• 3/4 cup thinly sliced shallot
• 1/4 tsp each sea salt and black pepper
• 2 cups sliced shiitake mushrooms, woody stem removed
• 1 Tbsp coconut aminos (or tamari / soy sauce)
• 1 Tbsp chopped fresh thyme (or substitute dried)
• 1 cup arborio rice (works best here – we recommend not subbing other grains)
• 1/4 cup dry white wine (or omit)
• 1/4 cup shredded Parmigiano Reggiano

For Serving

• Fresh chopped parsley
• Parmigiano Reggiano
• Garlic chive oil (see separate recipe)

Method

1. In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
2. In the meantime, heat a large pan over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes – stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized.
3. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving – not necessary, but it makes a nice garnish.
4. Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
   
5. Using a ladle, add warmed vegetable stock 1/3 cup at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a light simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.
6. Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is ‘al dente’ – cooked through but still has a slight bite. This whole process should take about 15-20 minutes.
7. Once the rice is cooked through and al dente, remove from heat and add parmigiano reggiano cheese. Stir to coat. Taste and adjust the flavor as needed, adding salt and pepper to taste or more parmigiano reggiano to enhance the cheesiness. If dry at this point, add a little more warmed broth.
8. To serve, divide between serving bowls and top with reserved mushrooms, additional parmigiano reggiano cheese, and a sprinkle of fresh parsley, or a drizzle of garlic chive oil.
9. Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.