Step 1

This isn't a complicated dish, it just takes a lot of patience. Start off my mincing a handful of mushrooms. Make sure you have a nice variety of them all. Mince them however you like, I like to mince mine kind of small, but not too small because they shrink when they cook. Almost double the size of the rice.

Step 2

Once thats done, get your pan that you're going to be cooking the risotto in, and put that on the stove, and turn the burner onto medium heat. When it's up to temp, put a tiny bit of duck fat(or Olive Oil), and put all of the mushrooms in there. Sauté those until they're crispy and have a nice color. Remove them when they're done and turn off the burner.

Step 3

Next, finely mince half a large shallot(or 1 small shallot). Then, finely mince two small garlic cloves. Turn the burner back on, and when it's up to heat, sauté those until they're almost done cooking.

Step 4

When they are almost done cooking, immediately add 1 1/2 cups of Arborio Rice. Add a little bit of Graza Olive Oil and sauté everything for 5-6 minutes.

Step 5

When it starts to smell good as fuck in the kitchen, add a cup of white wine, reduce that, and cook off the alcohol.

Step 6

When the alcohol is cooked off, add your sautéed mushrooms back, and start to add your warm homemade chicken stock/vegetable stock with a ladle spoon.

Step 7

Add a little bit at a time. Let it reduce each time before you add more. Keep doing this until your risotto rice is fully cooked. The rice should have a little bit of a bite to it, but not too much. You don't want crunchy risotto.

Step 8

When your risotto is almost done, get out another small pan and put that on the stove. Turn the burner to medium high heat. When that's up to temp, get some duck fat in there and some large nice looking blue oyster mushrooms for plating. Sauté those until they're nice and crispy then remove them from the pan to rest.

Step 9

When your risotto is done. Add 4-5 knobs of cold butter and a generous amount of grated Parmesan Reggiano to bring everything together and make it creamy. Flip the risotto in the pan continuously until the butter has mixed in with everything completely. Add a little bit of salt and pepper to taste. When you've done that, it's time to plate.

Step 10

Get a plate and start to put the risotto on the plate. When it's all on the plate, bang your hand on the bottom of the plate so the risotto spreads evenly across the whole plate. Put your crispy blue oyster mushrooms on top with some freshly grated Parmesan Reggiano.

Step 11

Enjoy that shit... because it definitely took you a long ass time to make. You deserve it.