September 16, 2024

Chaga-Infused Wild Mushroom Risotto

Imagine a dish that combines the earthy richness of wild mushrooms with the immune-boosting power of Chaga mushroom. This Chaga-Infused Wild Mushroom Risotto does exactly that, bringing together two natural wonders in one flavorful, nourishing meal. By incorporating Chaga liquid infusion into the broth, this recipe elevates a classic risotto into a superfood-packed, immune-supporting experience. Whether you’re looking for a healthy yet indulgent dinner or simply love experimenting with unique ingredients, this dish will leave your taste buds satisfied and your body feeling revitalized.

Ingredients

•4 cups vegetable broth

•1 cup Chaga mushroom tea (liquid infusion)

•1 cup Arborio rice

•1 small onion, finely chopped

•3 garlic cloves, minced

•1 cup wild mushrooms (e.g., shiitake, oyster, or cremini), sliced

•1/2 cup white wine (optional)

•2 tbsp olive oil

•2 tbsp butter or plant-based alternative

•1/4 cup grated Parmesan (or nutritional yeast for a vegan option)

•Fresh parsley, chopped for garnish

•Salt and pepper to taste

Instructions

1. Prepare the broth: In a medium saucepan, heat the vegetable broth and keep it warm on low heat. Add 1 cup of Chaga tea infusion to the broth, creating a rich base for the risotto.

2. Sauté the vegetables: In a large pan, heat olive oil and butter over medium heat. Add the chopped onions and garlic, cooking until soft and fragrant, about 5 minutes. Stir in the sliced wild mushrooms and cook for another 5 minutes until the mushrooms are tender and slightly browned.

3. Toast the rice: Add Arborio rice to the pan, stirring continuously for 1-2 minutes until the rice becomes lightly toasted. This helps the rice absorb the flavors better.

4. Deglaze with wine: Pour in the white wine (if using) and stir until it evaporates, allowing the rice to absorb the liquid.

5. Add the Chaga broth: Gradually add a ladleful of the Chaga-infused broth to the rice, stirring frequently. As the liquid is absorbed, continue adding broth one ladleful at a time, ensuring the rice stays creamy but not dry. This process should take about 18-20 minutes.

6. Finish the risotto: Once the rice is creamy and cooked al dente, stir in the Parmesan cheese (or nutritional yeast), and season with salt and pepper to taste.

7. Garnish and serve: Top with fresh parsley and additional Parmesan if desired. Serve hot, and enjoy the earthy, nourishing flavors of the Chaga-infused risotto.

This dish pairs beautifully with a light green salad or roasted vegetables for a complete, balanced meal!