Mushroom Risotto

Made mushroom risotto with 5 different kinds of fungi - Morels, Portobello, Bunashimeji, Shimeiji White and Brown mushrooms.

Morels are prized for their delicate nutty and earthy flavour; the water used to rehydrate the dried black trumpet mushrooms makes perfect stock for the risotto.

I cut the mushrooms differently ( chopped the brown mushrooms, sliced the big Portobello and kept the Shimeijis and Morels as whole) to create different textures so that with each mouthful of the risotto, you get to enjoy layers of texture and flavour.

Texture also sets the morels apart. While the other mushroom species becomes softer when cooked, morels feel more meat-like. Definitely the star of the dish.

Homecooked mushroom risotto with a bottle of Burgundy. Nice.