Wild mushroom risotto

I grew up eating all kinds of different mushrooms. They are high in vitamin d & b, and contain a powerful antioxidant called ergothioneine, which helps lower inflammation. I took a quick trip to St. Lawrence Market and picked up a variety of mushrooms. I used shiitake, maitake, cremini, morchella, chanterelles, agaric champetre, oyster mushrooms, and cauliflower fungus for this recipe. If you have trouble finding some of these mushrooms, they also come dried which can be rehydrated in hot water.  I followed a risotto recipe from Bon Appetit but made a few revisions. This recipe is gluten-free.

What you’ll need: 4-6 servings

• 1 stick butter (cut in 2 ” cubes)
• 1 lb of fresh wild mushrooms of your choice- sliced- (shiitake, maitake, cremini, morchella, chanterelles, agaric champetre, oyster mushrooms, and cauliflower fungus)
  
• 7 cups of your homemade or store bought chicken stock
• 3/4 cup of spinach & kale leaves
• 1 table spoon of olive oil
• 1/4 cup of pinot grigio
• 1/4 cup of fresh parmesan (optional) 
• 1  1/4 cup of arborio rice
• Handful of fresh cilantro
• Sea salt & pepper to season

-Wash and scrub all your mushrooms. Slice into small quartered pieces.

-Melt 2 tablespoons of butter in a skillet/pot over medium-high heat. Add  a handful of your mushrooms, season with salt and pepper. Stir until mushrooms are sautéed. Transfer to a clean bowl.

-Continue to do this step until all mushrooms are sautéed  (about 4-5 times). Transfer to bowl.

-In another saucepan, bring your chicken stock to boil 

-Using your mushroom skillet or pot, add in your remaining butter (should be around 2 tablespoons) with olive oil. Once heated, add in spinach and kale leaves and finely chopped cilantro until soft. 

-Add in your washed rice on medium heat. Stir occasionally for 4-5 minutes until rice starts to turn translucent. If you have any parmesan rinds you can also throw it in the pot to add some extra flavour! 

-Add in 3/4 cups of chicken stock, continue to stir. When all the rice soaks in the broth you may continue to add in your broth 3/4 cup at a time. Continue to do this process 3-4 times. 

-Be sure to taste throughout as you do not want to over cook or undercook the rice!

-Add in your sautéed mushrooms and your 1/4 cup of pinot grigio. 

-Stir in your 1/4 cup of fresh parmesan (optional)