Lion's Mane Risotto

Ingredients

• 8 oz Fresh Lion's Mane, hand-shredded
• 1.5 cups arborio rice
• 4 cups warm vegetable stock
• 1/2 cup dry white wine
• 1 shallot, finely diced
• 1/2 cup grated parmesan
• 2 tbsp butter, 1 tbsp olive oil

Method

1. 1.Brown the shredded Lion's Mane in olive oil until crisp at the edges; set aside.
2. 2.Sauté the shallot in butter until translucent, then add the rice and toast for 2 minutes.
3. 3.Deglaze with white wine, then add warm stock one ladle at a time, stirring until absorbed.
4. 4.Once the rice is creamy and al dente, fold in the parmesan and half the Lion's Mane.
5. 5.Plate and top with the remaining crisped Lion's Mane.