Dried Oyster Mushroom Risotto
1 oz dried oyster mushrooms
2 cups warm water
4 cups chicken stock
1 tablespoon EVOO
1 tablespoon butter
1 small shallot, minced
Kosher salt
2 cloves garlic, minced
1 cup arborio rice
1/3 cup dry white wine (optional)
½ cup grated Parmigiano reggiano, plus more for serving
Place the dried oyster mushrooms in a small bowl and cover them with the warm water. Allow to soak for at least 30 minutes, until tender and rehydrated. Remove the mushrooms from the soaking liquid, gently squeezing out any excess. Strain the soaking liquid through a fine mesh sieve–first lining the sieve with paper towel or a coffee filter if appears particularly gritty–and set aside. Thinly slice the rehydrated oyster mushrooms.
Pour the chicken stock into a small saucepan and set over low heat to keep warm.
Warm the EVOO and butter in a medium saucepan over medium heat. Add the shallots and a pinch of salt and saute the shallots until they’re translucent and soft. Add the garlic and saute for an additional minute. Pour in the rice and cook for 3-5 minutes to allow it to toast slightly.
Deglaze the pan with the white wine, if using (if not, add stock here instead). Cook, stirring constantly, until the pan is almost dry. Add the chicken stock a ladleful at a time, cooking until the rice has absorbed most of the liquid before adding more. Stir frequently–this releases the starches in the rice, giving the risotto its creamy consistency.
Once the risotto has been cooking for about 10 minutes, add the sliced mushrooms and begin to add the reserved, strained soaking liquid in place of the stock. After all of the soaking liquid has been incorporated, resume adding the chicken stock. The risotto is done when it has a creamy consistency and the rice is cooked to al dente (there will be stock leftover).
When the risotto is finished cooking, stir in the Parmigiano reggiano. Add more stock to loosen the consistency, if needed. Taste and adjust for salt. Serve with additional grated Parmigiano for sprinkling over the top.