Mushroom Risotto As Made By Chef Marcel Vigneron

From the creator

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Here is what you'll need! Mushroom Risotto As Made By Marcel Vigneron Servings: 8-10 INGREDIENTS Mushroom Stock 2 cups dried shiitake mushrooms 2 quarts filtered water Risotto 1 tablespoon grape seed oil 8 ounces oyster mushrooms, torn into pieces 1 sprig thyme 1 clove garlic (skin on, smashed) 1 tablespoon butter Salt, to taste 2 tablespoons olive oil 1½ cups shallots, minced ¼ cup butter 1½ cup sushi rice 1 bay leaf 1 clove garlic ⅔ cup dry white wine 8 cups mushroom stock 1 cup frozen peas Salt, to taste ¼ cup butter 1 drop white truffle oil 1 teaspoon rayu oil (Korean garlic chili oil) ¼ cup pine nuts ⅔ cup Parmesan, grated (use vegetarian Parmesan to make the dish vegetarian) Garnish Pine nuts Wood sorrel Parmesan Olive oil PREPARATION 1. Blend dried shiitake in blender until it becomes a fine powder. 2. Pour into a pot filled with filtered water, bring to a boil, then lower the heat and simmer for 20 minutes. Keep broth warm while preparing the risotto. 3. Sauté oyster mushrooms in grape seed oil until brown edges have formed. Add thyme, garlic, and 1 tablespoon of butter to help caramelize. Once they have caramelized, salt, to taste, and reserve. 4. Sweat the shallots in olive oil until tender, about 5 minutes, then add butter and sushi rice. Toast rice while stirring frequently. 5. Add bay leaf, garlic clove, and pour white wine over toast

Published 2017-05-10 · Watch on YouTube ↗
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