Serving Size: Makes 2 big bowls of risotto
Time: 45-50 minutes
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
½ cup dried blue oyster mushrooms
1 shallot, finely diced
¼ cup white wine or vermouth
¾ cup risotto rice, like Carnaroli or Arborio
3 to 4 cups Master Mushroom Stock
1 to 2 tablespoons fresh parsley, finely chopped
The zest of quarter of a lemon, about ½ teaspoon
½ teaspoon kosher salt, plus more to taste
Black pepper, to taste
½ cup grated Parmigiano Reggiano
Step 1 - In a small pot, warm the mushroom stock until hot but not simmering. Add the dried blue trumpets and let steep until softened, about 5 to 7 minutes. Remove from the broth with tongs or a slotted spoon, let cool, then chop finely. Set aside.
Step 2 - In a wide Dutch oven or skillet, melt the butter over medium heat until vigorously bubbling. Reduce the heat to medium-low and continue to boil until the butter is beginning to caramelize and the foam has blown off, about 3 to 4 minutes. Swirl the pan occasionally to observe the butter solids browning.
Step 3 - Add the chopped shallots and mushrooms and saute until softened and golden, about 5 to 6 minutes. Add the kosher salt, risotto rice, and stir for another 2 minutes.
Step 4 - Pour in the white wine and let simmer for an additional minute, or until the rice has absorbed the wine. Begin to ladle in the hot mushroom stock, half a cup at a time, stirring the rice over low heat. Wait until the rice has absorbed the liquid before adding more. The rice should be completely tender but still have a slight firmness to the bite after about 20 to 25 minutes (taste as you go and adjust for more salt as needed).
Step 5 - Stir in the grated Parmesan, lemon zest, and chopped parsley and divide between 2 bowls. Add freshly ground black pepper on top and more Parmesan, if desired. Eat immediately.
Note: the alcohol can be replaced with more mushroom broth, if you like. To reheat leftovers, warm gently over low heat, adding more mushroom stock as needed to loosen the rice.