Wild Mushroom and Pumpkin Risotto Recipe | Ming Tsai | Food Network

Ingredients

• Canola oil
• 3 minced shallots
• 1 cup chanterelles
• 1 cup quartered shiitakes
• 1 cup morels
• 1/2 tablespoon fresh minced thyme
• 1/4 cup white wine
• 1 tablespoon butter (optional)
• 2 cups fine diced pumpkin
• 1 teaspoon five spice
• 1 tablespoon honey
• 1/2 to 1 cup vegetable stock
• 4 cups vegetarian risotto
• Salt and black pepper to taste
• Truffle oil for garnish
• 1 cup shiitake chips, for garnish, recipe follows
• 1 cup thinly sliced shiitakes
• Salt to taste