Mushroom Risotto with Matsutake Salt

This rich and comforting dish is packed with earthy flavors and great for crisp fall evenings. Finish with a touch of Matsutake Salt to bring out even more umami.

Recipe by: The JSC Kitchen

Serves 4

Process

Make the Rice

In a rice cooker insert, add the rice and rinse three to four times.

Add the chicken stock, soy sauce (or tamari), dashi ,dried mushrooms, and kombu. Give the mixture a good stir and cook the rice. Once the rice is al dente, fluff and cool.

Make the Risotto

On low to medium heat, sweat the mushrooms in a dry pan to release some moisture, then add butter to brown them. Once they have browned, remove the mushrooms and water and separate into two bowls. The moisture from the mushrooms can be added later to adjust the consistency of the risotto if needed.

In the same pan, add the white wine and cook for one minute. Then, add the butter, shallots and garlic and stir. After another minute, add the mushrooms back in and stir for one to two minutes.

Add the rice and turn the heat up to medium, folding the rice over while adding in the chicken stock. After about a minute, add in the milk. The rice mixture should be porridge consistency. If the risotto needs more liquid, add in the mushroom water previously set aside.

Once there is steam rising from the pan, add parmesan cheese to your liking. 

Remove from the heat, sprinkle with tyme, then finish with Matsutake Salt and enjoy.