Roasted Maitake on walnut risotto for ca. 5 persons
500g fresh Maitake
350g risotto rice
200g red onions
100g grated parmesan
Ca 1 liter of vegetable stock
Ca 1/4 liter dry white wine
50g chopped walnuts
1 clove of garlic
Salt, pepper, fresh basil, olive oil
Roast in a deep pot the risotto rice with a little butter, walnuts and fine chopped onions until glassy and deglaze it with the white wine. Now slowly pour the chicken stock in and let it simmer, while continuously stirring. Shortly before the rice is al dente remove it from the pot and spread it on a plate or a backing tray to let it cool.
Crunch down the garlic cloves and mix it with a little olive oil. Use a kitchen basting brush to cover the flat fruiting body of the Maitake with the garlic oil mixture. Now roast the marinated mushrooms well on both sides. Add salt and pepper after roasting.
Now return the rice with a little vegetable stock into the pot and let it simmer on a low temperature. Cut butter into small squares and add it with parmesan accompanied by continuous stirring. Add salt and pepper to taste.
Serve your risotto in a deep plate and place the mushrooms on top of the risotto. Decorate with fine stripes fresh basil.
This recipe also works perfectly with most mushrooms, such as Shiitake, Tree Oyster, Umbrella Polypore, Lion´s Mane.