6 c. water
8 tsp. NOBULL Umami Mushroom Scratch Starter Concentrate
3 Tbsp. extra virgin olive oil
2 lbs. mushroom, sliced
2 shallots, diced
1 ½ c. Arborio rice
½ c. dry white wine
1/3 c. freshly grated Parmesan cheese
Freshly ground black pepper
Extra virgin olive oil + chopped fresh parsley for garnish (optional)
To make the broth: in a saucepan, bring water and NOBULL Umami Mushroom Scratch Starter Concentrate to a boil. Turn heat down and hold at a simmer.
To make the risotto: warm half the olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and set aside. Add remaining olive oil to skillet and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice is well-coated and smells slightly toasty, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Stir in mushrooms (with their liquid) and parmesan and remove from heat. Add freshly ground black pepper and additional NOBULL Umami Mushroom Scratch Starter to taste.
Spoon risotto into bowls and garnish with a drizzle of olive oil and parsley. Serve immediately.