Shittake/Edamame Risotto

I will make sure to keep dried Shittake from Fruit of the Fungi in my pantry from now on. The have proven to worthy of becoming a staple for me, as has their dried Shittake powder (more recipes to come later with that). I have used dried mushrooms in the past that were okay, but Fruit of the Fungi has it down pat. These mushrooms really rehydrate beautifully but more importantly maintain their flavor and that is not always the case with other dried mushrooms. Pairing the Shittake with the Edamame from Winter Sun proved be yet another taste adventure. (Winter Sun has won a spot in my freezer pantry). I made this with lamb stock, but you could easily replace that with veggie stock and have yourself a nice veggie risotto.

3 c lamb stock**
1 c arborio rice
3 tbsp olive oil
1 c leeks chopped (yes I froze a lot from the Farm when they were in season)
2 garlic cloves, minced
1 oz pkg dried Fruit of the Fungi Shittake
s/p
1/2c plus 1/4 c Dutch Girl Mixed cheese, grated
1 pkg Winter Sun Edamame, shelled *
2 tbsp  Kriemhild butter

Place the Shittake in a glass bowl and pour about 1 c of boiling water over. Let stand for about 15. Drain through a sieve, reserving the liquid. Thinly slice the mushrooms; set aside.

Place stock in a saucepan to heat through. (needs to be just warm)

Place olive oil in a large skillet over med/high heat, add in leeks and garlic, saute for 5-7 or until just soft and lightly colored. Add in rice, stir to coat. Let rice cook for 2-3 minutes.

Add the reserved mushroom liquid to the rice, stir to combine and let simmer until just about absorbed. Then add a ladle of stock, again let simmer until just about absorbed (the liquid will become thick from the starch of the rice as it cooks). Repeat this process, until the rice is just al dente, about 25-30 minutes in all. The rice will plump and the liquid will be thickened into a nice sauce.

Add in 1/2 c cheese, stir to combine well. Taste and adjust seasoning. Stir in butter until melted. Toss in the edamame and shittakes and heat through for another 3-5 minutes over low hear.

Place in serving bowl and top with remaining cheese.

* I blanched the frozen edamame for about 1-2 minutes and they shelled very easily.
** posted lamb stock recipe with the other stock recipes September 17th post.