This is one of my favorite wintertime dishes. It’s hearty, flavorful and comforting.
The wild mushrooms I tend to use for this recipe are either shiitake or porcini. This time I used shiitake. Not only do I love the flavor of these mushrooms but their nutrition profile as well. Did you know the shiitake mushroom is a symbol of longevity in parts of Asia? It’s been used medicinally for over 6,000 years.
I served the risotto over fresh baby spinach which I highly recommend. The sundried tomatoes add a sweetness to round out the smoky flavor of the mushrooms. Hope you like it 
Wild Mushroom Risotto with Sundried Tomatoes
3/4 cup dried wild mushrooms
4 tablespoons organic butter
3 tablespoons extra virgin olive oil
8 ounces fresh mushrooms, rinsed and chopped
1 small onion, finely chopped
3 cups vegetable stock
1 cup mushroom water (reserved from soaking dried mushrooms)
juice of 1/2 lemon
1 1/2 cups arborio rice
1/2 cup dry white wine
3 tablespoons Parmesan cheese
handful of sundried tomatoes, reconstituted and chopped
Reconstitute dried mushrooms by placing mushrooms in a medium bowl with 1 1/4 cups of hot water. Let soak for 30 minutes, then reserve water for later use. In a large saucepan, melt butter over medium heat. Add in olive oil, fresh mushrooms, dried mushrooms, and onions to pan and cook for about 5-7 minutes, or until onions soften. Meanwhile, in a separate small saucepan, place the vegetable stock, mushroom water, and lemon juice over low heat. Heat broth to a simmer. Back to the large saucepan, add arborio rice and stir for about 1 minute. Pour in the wine and cook for another 2-3 minutes, or until it mostly evaporates. Add one ladleful of hot broth to rice mixture. Cook until it evaporates, stirring constantly using a wooden spoon. Continue adding broth one ladle at a time, stirring consistently, for about 20-25 minutes. Add sundried tomatoes and let risotto rest for about 3 minutes covered before serving. Sprinkle with Parmesan cheese and serve hot. Enjoy!
Makes about 4 servings.
