Wild Mushroom And Pumpkin Risotto

Recipe Ingredients

		Canola oil
3		Shallots - minced
1 cup	237ml	Chanterelle mushrooms
1 cup	237ml	Quartered shiitake mushrooms
1 cup	237ml	Morel mushrooms
1/2 tablespoon	7.5ml	Fresh minced thyme
1/4 cup	59ml	White wine
1 tablespoon	15ml	Butter - (optional)
2 cups	292g / 10oz	Fine-diced pumpkin
1 teaspoon	5ml	Five spice powder
1 tablespoon	15ml	Honey
1/2 cup	118ml	Vegetable stock - (to 1 cup)
4 cups	948ml	Vegetarian Risotto - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Truffle oil - for garnish
		Shiitake Chips
1 cup	237ml	Thinly-sliced shiitakes
		Salt - to taste

Recipe Instructions

* 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 1/2 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

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A33)

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