Sauteed Wild Mushroom Vegetarian Risotto (Truffled!)

1. 1

   Rehydrate the dried shiitakes in a bowl of cold water for about an hour prior. If you want to speed up the process, use warm water for 30 min. Save the water from the shiitakes to add to the stock later on.

2. 2

   Sautee fresh and dried mushrooms in olive oil and butter over low-medium heat until the juices of the mushrooms come out. Add soy sauce and garlic and reduce heat to low for 5 min. Remove from heat.

3. 3

   Heat veggie stock to a bare simmer and add the (strained) shiitake water.

4. 4

   Stir shallots in 2 tablespoons butter in saucepan over moderate heat until they look nice and glazed and have softened. Add rice and stir for one 1 minute. Add wine and cook until absorbed. (Always keep stirring)

5. 5

   Ladle in 1 cup broth and cook until absorbed (about 2 minutes). Continue adding broth (about 1/2 cup at a time), allowing the broth to be absorbed before adding the next. After about 20 min rice should be tender and creamy. Keep leftover broth for thinning later if you wish.

6. 6

   Remove from heat and stir in cheese, remaining tablespoon butter. Adjust seasoning to taste.

7. 7

   Slowly stir in mushrooms and truffle oil. Cover the pan and let stand for a couple minutes. You can thin risotto with some of remaining broth if you wish. Serve immediately with parsely garnish.

* Per serving · 4 servings · Values may vary.