Adlai Mushroom Risotto

Instructions

1. 1

   Sauté the Mushrooms

   Heat oil or butter in a pan over medium-high heat. Add the white onion and cook until softened, about 3 minutes. Add the garlic and cook for another minute. Add the sliced mushrooms and cook undisturbed for 2–3 minutes until golden and fragrant. Season with salt, then remove from heat and set aside.

2. 2

   Toast the Adlai

   In a separate wide, heavy-bottomed pan, heat a little oil over medium heat. Add the remaining white onion and cook until translucent. Add the rinsed adlai and stir for 1–2 minutes, making sure each grain is fully coated in the oil and lightly toasted.

3. 3

   Add the Wine

   Pour in the white wine and stir until fully absorbed. This deglazes the pan and adds a subtle acidity to balance the richness.

4. 4

   Ladle in the Stock

   Add the warm vegetable stock one ladle at a time, stirring continuously. Wait until each addition is mostly absorbed before adding the next. Season with salt as you go. Keep ladling as much as needed — more broth means more creaminess, you really can't go wrong.

5. 5

   Stir in the Parmesan

   Once the adlai is tender and the risotto has a creamy, flowing consistency, stir in the grated parmesan until melted and well combined.

6. 6

   Fold in the Mushrooms and Finish with Butter

   Gently fold the reserved mushrooms back into the risotto. Add the butter and stir until melted and glossy.

7. 7

   Plate and Garnish

   Spoon into shallow bowls. Top with extra grated parmesan, a generous crack of black pepper, and fresh basil leaves. Serve immediately.