Recipe | Umami Risotto


3-3.5 cups of chicken or vegetable stock
1 small shallot, diced
1 tbsp chopped parsley
1 tsp thyme leaves
3/4 cup arborio rice
1/4 cup of dry wine
2 cups of maitake, oyster, shiitake blend
1 tsp or more Umami Powder, to taste
1/4 cup grated parmesan
2 tbsp butter
Brightland Olive Oil, as desired



Warm the stock in a saucepan. Do not let it boil, simply simmer. Warm oil in a heavy pan, then add in mushrooms. Add salt to season and get the water out. Cook about five minutes, until slightly charred. Add shallots. Cook for one minute, being careful not to brown. Add rice, then toast for one minute. Add wine and thyme. Cook out the wine and add in 1/2 cup of the simmering stock. When the stock is almost cooked out, add another ladleful until the stock is incorporated or the rice is cooked. Turn off the heat, fold in parmesan and umami powder, then fold in butter. Finish off with parsley and season to taste with salt and pepper.