Recipe - Wild Mushroom And Pumpkin Risotto

Canola oil
3 Shallots; minced
1 cup Chanterelle mushrooms
1 cup Quartered shiitake mushrooms
1 cup Morel mushrooms
One half tablespoon Fresh minced thyme
One fourth cup White wine
1 tablespoon Butter; (optional)
2 cup Fine minced pumpkin
1 teaspoon Five spice powder
1 tablespoon Honey
One half cup Vegetable stock; (to 1 cup)
4 cup Vegetarian Risotto; see *
Note
Salt; to taste
Freshlyground black pepper;
to taste
Truffle oil; for garnish
=== SHIITAKE CHIPS ===
1 cup Thinly cut or sliced up shiitakes
Salt; to taste

* Note: See the "Vegetarian Risotto" recipe which is included in this
collection.

In a hot saute pan coated with oil, caramelize the shallots. Season. Add
the mushrooms and thyme. Saute until mushrooms are soft and check for
seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a
little oil and saute pumpkin. Add five spice and honey. Add One half cup stock
and stir. Pumpkin will absorb the stock and end up "al dente". Add more
stock if needed but do not over cook it. Add back the mushrooms and the
risotto. Heat thoroughly and garnish with truffle oil and shiitake chips.
For the shiitake chips, in a fryer at 375 degrees, fry cut or sliced up shiitakes
until brown. Drain well and salt. This recipe yields 4