Indulge in this creamy, dreamy Mushroom Risotto by Marcel Vigneron, a dish that'll make your taste buds dance with delight. Elevate your dinner game with this luxurious, earthy risotto that's both comforting and sophisticated.

Quick Info

⏱️ 90 min • 🍽️ 8 servings • ⭐ 95%

Nutrition

537 cal • 9g protein • 65g carbs • 21g fat

Tags

[Gluten-Free] • [Vegetarian] • [Dinner] • [Pescatarian] • [Under 1 Hour] • [High-Fiber] • [Meal] • [European]

Ingredients

• 2 cups dried shiitake mushrooms
• 2 quarts filtered water
• 1 tablespoon grapeseed oil
• 8 ounces oyster mushrooms, torn into pieces
• 1 sprig thyme
• 1 clove garlic (skin on, smashed)
• 1 tablespoon butter
• Salt, to taste
• 2 tablespoons olive oil
• 1½ cups shallots, minced
• ¼ cup butter
• 1½ cup sushi rice
• 1 bay leaf
• 1 clove garlic
• ⅔ cup dry white wine
• 8 cups mushroom stock
• 1 cup frozen peas
• Salt, to taste
• ¼ cup butter
• 1 drop white truffle oil
• 1 teaspoon rayu oil (Korean garlic chili oil)
• ¼ cup pine nuts
• ⅔ cup parmesan, grated (use vegetarian parmesan to make the dish vegetarian)
• Pine nuts
• Wood sorrel
• Parmesan
• Olive oil

Instructions Preview

1. Blend dried shiitake in blender until it b…
2. Pour into a pot filled with filtered water…
3. Sauté oyster mushrooms in grapeseed oil un…

…and 8 more steps

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Recipe by: Claire Nolan • From: Tasty