Wild mushroom and pumpkin risotto

4 servings

Ingredients

Quantity Ingredient
Canola oil
3 Shallots; minced
1 cup Chanterelle mushrooms
1 cup Quartered shiitake mushrooms
1 cup Morel mushrooms
½ tablespoon Fresh minced thyme
¼ cup White wine
1 tablespoon Butter; (optional)
2 cups Fine-diced pumpkin
1 teaspoon Five spice powder
1 tablespoon Honey
½ cup Vegetable stock; (to 1 cup)
4 cups Vegetarian Risotto; see * Note
Salt; to taste
Freshly-ground black pepper; to taste
Truffle oil; for garnish
=== SHIITAKE CHIPS ===
1 cup Thinly-sliced shiitakes
Salt; to taste

Directions

* Note: See the "Vegetarian Risotto" recipe which is included in this collection.

In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add five spice and honey. Add ½ cup stock and stir. Pumpkin will absorb the stock and end up "al dente". Add more stock if needed but do not over cook it. Add back the mushrooms and the risotto. Heat thoroughly and garnish with truffle oil and shiitake chips.

For the shiitake chips, in a fryer at 375 degrees, fry sliced shiitakes until brown. Drain well and salt. This recipe yields 4 servings.

Suggested Wine: Seresin, Sauvignon Blanc, Marlborough New Zealand, 1997 Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A33)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-22-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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