Dehydrated Mushroom Risotto


  • 6 cups chicken or vegetable stock
  • 3 cups dried mushrooms mix (pink, blue, Nevada oysters and lion's mane)
  • 2 tbsp oil
  • 4 tbs unsalted butter
  • 1 tsp Salt
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 shallots
  • 1½ cups Arborio rice
  • 3 strips of bacon
  • ½ cup white wine
  • 3 tbs parmesan to finish

Step 2: Make your Risotto

1. Finely dice the shallots and set aside.

2. Slice the bacon into small strips and set aside.

3. Keep the stock warm on a burner near where you’ll be cooking the risotto.

4. Heat 2 tbsp of the oil in a small pot. Add shallots and let it soften over medium heat for 2 minutes.

5. Add the rice and the bacon and cook for 3 minutes, stirring often. Do not allow the rice to brown.

6. Add the mushrooms to the pan. Stir in the wine and allow it to nearly evaporate.

7. Begin making stock additions. Add only enough stock to maintain the level just above the rice. Maintain a gentle simmer and add stock when the level begins to drop, but before the previously added amount has been entirely absorbed. Stir the rice often, before and after each addition.

8. After 15 minutes, Re-adjust the heat so that the rice simmers.

9. Cook for about 5 minutes more. During the final cooking, make stock additions judiciously and taste the rice frequently to gauge its progress.

10. When it is nearly done (chewy, but not firm in the centre) stir in the butter and add salt, pepper, oregano and thyme.

11. Top with parmesan and serve immediately.