This Mushroom Risotto As Made By Chef Marcel Vigneron Is Absolutely Delectable

Mmmm, warm comfort food!

Too lazy to make dinner at home tonight? Stop by Marcel’s restaurant WOLF on Melrose in LA to try his signature mushroom risotto from the chef himself! On the menu now!

Here's a video showing Chef Vigneron's recipe:

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Mushroom Risotto as made by Chef Marcel Vigneron

Servings: 8-10

INGREDIENTS

Mushroom Stock:

2 cups dried shiitake mushrooms

2 quarts filtered water

Risotto:

1 tablespoon grapeseed oil

8 ounces oyster mushrooms, torn into pieces

1 sprig thyme

1 clove garlic (skin on, smashed)

1 tablespoon butter

Salt, to taste

2 tablespoons olive oil

1½ cups shallots, minced

¼ cup butter

1½ cup sushi rice

1 bay leaf

1 clove garlic

⅔ cup dry white wine

8 cups mushroom stock

1 cup frozen peas

Salt, to taste

¼ cup butter

1 drop white truffle oil

1 teaspoon rayu oil (Korean garlic chili oil)

¼ cup pine nuts

⅔ cup parmesan, grated (use vegetarian parmesan to make the dish vegetarian)

Garnish:

Pine nuts

Wood sorrel

Parmesan

Olive oil

PREPARATION

1. Blend dried shiitake in blender until it becomes a fine powder.

2. Pour into a pot filled with filtered water, bring to a boil, then lower the heat and simmer for 20 minutes. Keep broth warm while preparing the risotto.

3. Sauté oyster mushrooms in grapeseed oil until brown edges have formed. Add thyme, garlic, and 1 tablespoon of butter to help caramelize. Once they have caramelized, salt, to taste, and reserve.

4. Sweat the shallots in olive oil until tender, about 5 minutes, then add butter and sushi rice. Toast rice while stirring frequently.

5. Add bay leaf, garlic clove, and pour white wine over toasted rice and cook until the wine has been absorbed, then continue stirring.

6. Over medium heat, add 2 cups of warm mushroom stock at a time, stirring occasionally and adding more stock as it gets absorbed by the rice. The rice should absorb 6-8 cups of stock. Taste the rice throughout to make sure it cooks just until it is tender, or al dente.

7. Add frozen peas and stir. Salt the risotto, to taste, and remove the garlic clove and bay leaf.

8. Add ¼ cup butter, truffle oil, rayu oil, sautéed mushrooms (optional: save some for garnish), pine nuts, and Parmesan. Stir until well incorporated. Garnish with reserved mushrooms, pine nuts, wood sorrel, Parmesan, and drizzle with olive oil.

9. Enjoy!