Maitake Brown Rice Risotto
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2 cups maitakes florets
2 tablespoons Wanjashan Worcestershire sauce
3 scallions, white and green separated
1 tablespoon minced garlic
1 minced shallot
14 ounces brown sushi rice
1 cup white wine
3 cups hot chicken stock, divided
5 tablespoons butter, divided
1/4 cup shredded Reggiano cheese
extra virgin olive oil to cook
Kosher salt and freshly ground black pepper to taste
In a large sauce pan coated lightly with extra virgin olive oil on high heat, sweat the maitakes for about 1-2 minutes, then remove from pan and set aside. In the same pan, melt butter and sauté scallion whites, garlic and shallots. Add rice and sauté. Deglaze with wine and reduce completely. Add Worcestershire sauce and 2 cups chicken stock and bring to a boil and stir. Reduce to a simmer, cover and allow to cook until just before al dente, about 20 minutes. For a party: spread out on a rimmed cookie sheet to chill. When ready to serve, in a saucepan, combine rice, simmering chicken stock to taste, and softened butter to taste. You can also brighten flavor with a squeeze of lemon. Mix with maitakes, toss with cheese, and garnish with scallions greens.
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