Recipe by Chef Marc Matsumoto.
4 cups dashi kombu
1 tsp kosher salt
1 tbsp shallots, minced
6 oz fresh matsutake mushrooms, cleaned
3 tbsp unsalted cultured butter
2 tbsp olive oil
1/4 cup sake
5 oz Carnaroli rice
2 tbsp panko (Japanese bread crumbs)
1/2 oz parmigiano reggiano, grated
Soak an 8” by 2” piece of dashi kombu in cold water overnight or reconstitute powdered dashi in water according to the package directions to make 4 cups of kombu dashi. Put the dashi and salt into a saucepan and heat until steam rises. Cut the stems from the mushrooms and julienne them into matchsticks. Slice the caps into 1/8” thick pieces.
Heat a large non-stick frying pan with 1 tablespoon each of butter and olive oil until hot. Add shallots and julienned matsutake stems, stirring gently until butter is browned and mushrooms turn light brown in color.
Add rice and fry for 1 minute, stirring to coat each grain of rice. Add sake and stir until it evaporates. Then add two ladles of dashi. Stir until most of the liquid has been absorbed. Continue adding dashi 1 ladle at a time, stirring constantly until the rice has reached a suitable texture. Al dente risotto requires approximately 3 1/2 cups of dashi.
While risotto is cooking, heat a second pan and add 1 tablespoon of olive oil. Fry the sliced matsutake caps until browned and season lightly with salt and pepper. Transfer mushrooms to a plate. Then add the remaining tablespoon of butter to the pan. Add the panko and toast the bread crumbs in the butter, stirring until they are golden brown. Transfer to a plate and set aside.
When the risotto is done, add cheese and the remaining tablespoon of butter; stir until they are incorporated. Salt to taste if necessary. Plate the risotto and top with sautéed matsutake caps and toasted bread crumbs.