Wild Mushroom Risotto

• 1 1/2 c carnaroli or arborio rice
• 1 Maitake mushroom -dehydrated
• 3 tbs EV olive oil +3 Tbs butter
• 1 1/2 tbs cold butter
• 1/2 c minced onion
• 1/2 c white wine
• 5 c hot water
• 3/4 tsp sea salt
• 1/4 c Parmigiano Reggiano -freshly grated

1. Rehydrate your mushroom by pouring the 5 cups of hot water over it and let it sit for 30 min. Reserve the stock and slice the mushroom.

2. Heat up the olive oil and butter on med flame in a wide saute pan and sweat the onions with a pinch of sea salt for 10 min until softened and translucent. Stir in the arborio rice and let cook until it becomes opaque(3 min).

3. Add the wine and stir with a wooden spoon until absorbed but do not let the rice dry out completely. Add the sliced mushrooms then start adding the mushroom stock a ladle at a time stirring constantly with a wooden spoon until absorbed. Once the stock has been absorbed add another ladle full. You want to maintain a constant ripple during this process and never let the rice dry out completely.
Continue until the grains are tender, season with sea salt and remove from heat. Stir in 1 tbs cold butter and the parmigiano reggiano and serve.