Wild Mushroom and Pumpkin Risotto Recipe | Ming Tsai
Serve this Wild Mushroom and Pumpkin Risotto recipe alongside your favorite main for a complete meal. Simple, reliable, and delicious. Try it tonight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.
Cooking tools:
- Saute pan
- Stove
- Deep fryer
- Spoon
- Paper towel
- Colander
- Slotted spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving bowl
- Plate
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
- black pepper
- Truffle oil for garnish
- 1 cup shiitake chips, for garnish, recipe follows
- 1 cup thinly sliced shiitakes
- Salt to taste
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