Mushroom Risotto By Marcel Vigneron Recipe by Tasty

Ingredients

• 2 cups dried shiitake mushroom
• 2 qt filtered water
• 1 tablespoon grapeseed oil
• 8 oz oyster mushroom, torn into pieces
• 1 sprig fresh thyme
• 1 clove garlic, skin on, smashed
• 1 tablespoon butter
• salt, to taste
• 2 tablespoons olive oil
• 1 ½ cups shallot, minced
• ¼ cup butter
• 1 ½ cups sushi rice
• 1 bay leaf
• 1 clove garlic
• ⅔ cup dry white wine
• 8 cups mushroom stock
• 1 cup frozen peas
• 1 drop white truffle oil
• 1 teaspoon rayu oil, korean garlic chili oil
• ¼ cup pine nuts
• ⅔ cup grated parmesan cheese, use vegetarian parmesan to make the dish vegetarian
• pine nut
• wood sorrel
• grated parmesan cheese
• olive oil