Mushroom Risotto

Dinner

Method

  1. Place dried shiitake mushrooms in a bowl and cover with hot water. Soak for 30 minutes, then drain and reserve the liquid.
  2. In a large pan, melt butter and add leek, fresh mushrooms, onion, garlic, and thyme.
  3. Cook gently until the leek is soft but not coloured.
  4. Add the rehydrated mushrooms to the pan and stir.
  5. Stir in arborio rice, coating well, then add white wine. Cook until most of the liquid has been absorbed.
  6. Add vegetable stock (including mushroom liquid) one ladle at a time, stirring constantly and allowing each addition to absorb before the next.
  7. When the rice is tender and creamy, stir through a spoonful of sour cream.
  8. Serve topped with sage butter, parmesan, and toasted walnuts.