Matsutake Risotto (松茸飯)

8 servings

1 onion or shallot

4-5 cloves garlic

2 tablespoons butter

~1 cup dried matsutake mushrooms

2 cups arborio rice

1 cup white wine

4 cups water or light stock

chopped fresh parsley

~1/2 cup shredded parmesan

salt

pepper

2 people servings:

2 cups chicken broth,

1/2 tablespoon butter

5/8 shallots, diced

1/2 cup Arborio rice

2 tablespoons and 2 teaspoons dry white wine

sea salt to taste

freshly ground black pepper to taste

1 tablespoon and 2-1/4 teaspoons freshly grated Parmesan cheese

 

Directions:

1. Rehydrate the mushrooms in boiling water for soften them up.

2. Start boiling water or stock and add salt and msg to taste. I would advise not using a strong stock unless the mushrooms are really strong themselves.

3. Finely chop onions and garlic and slowly cook (in a pot big enough to cook the risotto) in the butter.
4. Remove mushrooms from soaking water and coarsely chop.
5. Turn up heat in onion/garlic/butter pot, add mushroom pieces, and thoroughly cook the mushrooms. Season with pepper. Be careful not to burn the onions and garlic. Nasty!

6. Once mushrooms are done, add rice and saute for a few minutes. Make sure rice is coated with the remaining flavored butter.

7. Add white wine (I used oldish champagne) and stir risotto until wine has been absorbed. From this point on, you should be stirring a lot to avoid sticking and burning.

8. Add the soaking mushroom and stock in small amounts (~1/2 cup) and while stirring the risotto. When the liquid has almost been absorbed, add another 1/2 cup.

9. Keep slowly adding liquid until the risotto is done (i.e. it is suitably creamy and the rice grains al dente). You may need more or less liquid than specified here.

10. Stir in chopped parsley and parmesan. Make sure the cheese is incorporated in the "sauce". Serve immediately.