Recipe via roam:Adam Ragusea ; can be made vegan, but can also be made with butter and cheese.
Ingredients
1/2 cup (100g) risotto rice per portion
1 pound (454g) fresh mushrooms per portion (get some big ones, like king trumpet, to use for garnish, and some smaller ones to put in the rice)
1 handful of fragrant, cheap dried mushrooms per portion
1 big shallot for every two portions
a couple garlic cloves per portion
olive oil
vinegar (I used white balsamic but anything is fine)
white wine (optional)
cognac or any other barrel-aged spirit (optional)
butter (optional)
parmesan cheese (optional)
vegan sour cream (if you're not using dairy)
truffle oil (optional)
fresh herbs for garnish (I used tarragon, but thyme or sage would be nice)
bay leaves (optional, no idea if they do anything)
mustard seeds (optional)
salt
pepper
Making the Stock
Combine the dried mushrooms and a few bay leaves with about 2 cups (473mL) water per portion, a big pinch of salt per portion, bring to a boil then reduce to a simmer. Simmer for 30-60 minutes, strain out the solids and discard them
Prep
Prepare the fresh mushrooms by cleaning off any dirt and trimming off any woody stems. The large mushrooms that you plan to use for garnish, cut in half lengthwise
...
Marinate those with a little olive oil, vinegar and salt and pepper.
The smaller mushrooms, cut down in size if necessary to make them all about the same size and so they'll cook quickly and blend in well with the rice.
Peal and dice the shallot. Crush and peal the garlic but do not chop it.
Cooking
start ~half hour out from dinner:
Make the risotto:
fry shallots for a minute in some olive oil over medium heat
Stir in mustard seeds or so and let them fry
when the shallots have softened, add the rice unwashed
deglaze with white wine to cover the rice, let it absorb
mushroom stock to cover the rice, let stir occasionally cooking the rice
15-20 minutes, add stock as needed.
Cook the mushrooms:
thick layer of olive oil over moderate heat
big mushrooms cut side down
when they have browned, add the garlic cloves, melt some butter in the pan, too
flip them, and base them with the garlicy oil until they look cooked
remove the mushrooms and garlic, leave the hot fat in
Add the smaller mushrooms seasoned with salt and pepper. deglaze, coat the mushrooms in the resulting syrup, turn off the heat
Finish:
when the rice is almost done (just a little crunchy), turn off the heat and stir in the smaller mushrooms, butter, cheese.
fresh herbs, taste for salt and pepper.
plate with a flat smooth top, garnish with mushroom "steaks"