Creamy Mushroom Risotto

Place the dried shiitake mushrooms in a medium bowl. Add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the fresh produce. Peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Quarter the cremini mushrooms. Roughly chop the parsley leaves and stems. Roughly chop the capers. 

Reserving the mushroom water, carefully transfer the rehydrated mushrooms to a cutting board; roughly chop. In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add half the diced onion and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. 

To the pot, add the chopped shiitake mushrooms, reserved mushroom water (carefully, as the liquid may splatter), and 2 ½ cups of water. Stir to combine; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat; stir in the fromage blanc and half the pecorino. Taste, then season with salt and pepper if desired. 

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the quartered cremini mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining diced onion and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped capers and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Serve the finished risotto topped with the glazed mushrooms. Garnish with the chopped parsley and remaining pecorino. Enjoy!