canola oil |
3 minced shallots |
1 cup chanterelles |
1 cup quartered shiitakes |
1 cup morels |
1/2 tablespoon fresh minced thyme |
1/4 cup white wine |
1 tablespoon butter (optional) |
2 cups fine diced pumpkin |
1 teaspoon five spice |
1 tablespoon honey |
1/2 to 1 cup vegetable stock |
4 cups vegetarian risotto |
salt and black pepper to taste |
truffle oil for garnish |
1 cup shiitake chips, for garnish |
1 cup thinly sliced shiitakes |
salt to taste |