Pine mushroom risotto with seaweed
soy and pine nuts

Serves 4

¼ cup ( 65 mL) dried seaweed (bull kelp, dulse, nori, etc), chopped finely
or cumbled

2 cups ( 500 mL) Arborio rice

2 Tbsp ( 30 mL) grapeseed oil

1 cup ( 250 mL) white wine

4 cups ( 1 L) chicken stock

1 cup ( 250 mL) pine mushrooms, cleaned, sliced and diced

1 Tbsp ( 15 mL) garlic, minced

1 Tbsp ( 15 mL) Japanese soy sauce (with seaweed and dashi if possible)

1 cup ( 250 mL) shelled soy beans (edamame)

2 Tbsp ( 30 mL) butter

1/4 cup ( 65 mL) toasted pine nuts

1 green onion, finely minced

Place the seaweed in a heat-proof bowl and cover with boiling water. Set
aside until needed.

In a heavy saucepan, add the rice and oil. Heat over medium-high heat
until the rice turns translucent and begins to stick to the bottom. Add
the garlic and mushrooms and stir until warmed through. Add the white
wine and cook until it is almost evaporated. Add the stock, 1 cup at a
time, and stir frequently until the liquid is almost evaporated. Reduce
heat if it cooks too quickly. Continue with the remaining stock.

Cook until the liquid is almost absorbed and the rice is softened but
still with a little bite in the centre. Add the seaweed and any liquid
still in the bowl. Add the soy, soy beans and butter. Stir to mix and
season well with salt and pepper. Transfer to serving bowls and garnish
with the pine nuts and the minced green onion.

courtesy of Chef Bill Jones
Deerholme Farm
4830 Stelfox Road
Duncan, BC, V9L 6S9