Wild mushroom and pumpkin risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Canola oil | ||
| 3 | Shallots; minced | |
| 1 | cup | Chanterelle mushrooms |
| 1 | cup | Quartered shiitake mushrooms |
| 1 | cup | Morel mushrooms |
| ½ | tablespoon | Fresh minced thyme |
| ¼ | cup | White wine |
| 1 | tablespoon | Butter; (optional) |
| 2 | cups | Fine-diced pumpkin |
| 1 | teaspoon | Five spice powder |
| 1 | tablespoon | Honey |
| ½ | cup | Vegetable stock; (to 1 cup) |
| 4 | cups | Vegetarian Risotto; see * Note |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Truffle oil; for garnish | ||
| === SHIITAKE CHIPS === | ||
| 1 | cup | Thinly-sliced shiitakes |
| Salt; to taste | ||
Directions
* Note: See the "Vegetarian Risotto" recipe which is included in this collection.
In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add five spice and honey. Add ½ cup stock and stir. Pumpkin will absorb the stock and end up "al dente". Add more stock if needed but do not over cook it. Add back the mushrooms and the risotto. Heat thoroughly and garnish with truffle oil and shiitake chips.
For the shiitake chips, in a fryer at 375 degrees, fry sliced shiitakes until brown. Drain well and salt. This recipe yields 4 servings.
Suggested Wine: Seresin, Sauvignon Blanc, Marlborough New Zealand, 1997 Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A33)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-22-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.