A recipe from the Good Food collection.
10g dried Chinese mushrooms
500ml vegetable stock
2 tablespoons soy sauce
1/3 cup (80 ml) mirin
150g Swiss brown mushrooms
150g oyster mushrooms
100g fresh shiitake mushrooms
150g shimeji mushrooms
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tablespoon finely chopped fresh ginger
2 cups (440g) arborio rice
100g enoki mushrooms, trimmed
2 tablespoons snipped fresh chives
shaved parmesan, to garnish (optional)
1. Put the Chinese mushrooms in a bowl, cover with 2½ cups hot water and soak for 20 minutes, then drain, reserving the liquid. Remove the stems and thinly slice the caps.
2. Heat the vegetable stock, soy sauce, mirin, reserved mushroom liquid and 1 cup water in a large saucepan, bring to the boil, then reduce the heat and keep at a low simmer, skimming off any scum that forms on the surface.
3. Trim and slice the Swiss brown, oyster and shiitake mushrooms, discarding any woody ends. Trim the shimeji and pull apart into small clumps. Melt 1 tablespoon of the butter in a large saucepan over medium heat, add all the mushrooms except the Chinese and enoki and cook, stirring, for 3 minutes, or until wilted, then remove from the pan.
4. Heat the oil and remaining butter in the same saucepan over medium heat, add the chopped onion and cook, stirring, for 4–5 minutes, or until the onion is soft and just starting to brown. Add the garlic and ginger and stir well until fragrant. Add the rice and stir for 1 minute, or until it is well coated in the oil mixture.
5. Gradually add ½ cup of the hot stock to the rice. Stir constantly over medium heat until nearly all the liquid has been absorbed. Continue adding more stock, ½ cup at a time, stirring constantly for 20–25 minutes, or until all of the stock has been absorbed and the rice is tender.
6. Add all the mushrooms and stir well. Season to taste with salt and cracked black pepper. Garnish with the chives and shaved Parmesan and serve immediately.