Black Shaggy Mane Risotto
Risotto made with shaggy mane mushroom ink. This is a basic recipe, consider adding some additional sauteed mushrooms or leftover cooked chicken to bulk it out, or serve as a side dish. Yield: 4 modest portions.
Servings: 4
Ingredients
- 1 cup risotto rice such as carnaroli
- ¼ cup shallot finely diced
- 1 cup black shaggy mane puree
- 4 cups hot chicken stock highest quality available
- ½ cup dry white wine
- ¼ teaspoon kosher salt plus more to taste
- 5 tablespoons unsalted butter at room temperature
- ½ cup grated high quality parmesan cheese like Grana Padano, at room temperature
- Toasted garlic slices to garnish (optional)
- ½ bunch fresh chopped Italian parsley about ½ cup
- 2 tablespoon olive oil or other cooking oil
- Garlic chips optional, for serving*
Instructions
- Sweat the onion in 2 tablespoons of the oil, then add the rice, stir to coat with oil, cook for a few minutes, then add and the hot stock, ½ cup at a time, stirring constantly.
- When you’re about halfway through adding the stock, add the shaggy mane puree. Continue stirring and adding stock until the rice is just done (you can also pre-cook the risotto as in my method here).
- Finally, stir in the butter, cheese, and parsley, then taste, adjust the seasoning as needed, and serve, topping each bowl with a few garlic chips if using and an additional sprinkle of parsley
Notes
*To make garlic chips, slice some garlic paper thin the short way and sweat in a film of cooking oil on low-medium heat until golden, then drain on a paper towel and reserve until needed. It will hold at room temperature for a day or two.