There's nothing quite like the Tyrian sawgill mushroom. Combining shiitakes and oyster mushrooms gets you pretty close, but the flavour and texture are both subtly different. I think the Tyrian fungus has a slight nuttiness than the Terran equivalents lack. And the sawgill has a little more bite to it texture-wise. They're all delicious options, but sometimes I get wistful thinking about the ingredients and dishes that one just cannot get outside of Tyria. Don't mind my gastronomic laments though! Terran or Tyrian, this is a great risotto.

I've found that many Terran cooks like to add a little butter or cream or both to their risotto right at the end of cooking, just before adding the cheese. While this can be a lovely addition, it's not typical of Tyrian risottos and I usually leave them out. I do, however, sometimes add a few extra herbs. Thyme is especially nice if you have any left over from making the herbed poultry stock.

Sawgill Mushroom Risotto

Ingredients

• 1 bowl of Risotto Base
• 75g oyster mushrooms, chopped
• 75g fresh shiitake mushrooms, chopped
• 3/4 c. freshly grated Parmesan cheese
• salt & pepper, to taste

Directions

1. Prepare your risotto base as directed but add the mushrooms to the sautee mix after the first 5 minutes of cooking.
2. Once the rice is cooked, remove from heat and stir in the Parmesan cheese.
3. Adjust the consistency as desired with any leftover stock.
4. Season to taste with salt and pepper.