Eringi Risotto

Eringi are delicious mushrooms. They have a rich, meaty flavor that is complemented by butter. Native to China and the Mediterranean, they are relatively new to Japan.
According to the research Tod’s done, they’re called “Boletus of the Steppes” or “King Oyster Mushroom” in English, but I just can’t image a grocery store in the US putting all that on a sign! If you see these mushrooms outside Japan, could you let me know what they’re called?
This recipe makes enough for three people as a main dish served with a big green salad and bread, just as we enjoyed it on Monday.
Eringi Risotto
100 grams eringi (2-3 medium sized mushrooms), sliced
100 grams chicken, cooked & diced
1 clove garlic, minced
1 leek (or onion of your choice) sliced
2 cups short grain rice (arborrio, Japanese, etc), unwashed
1/2 cup white wine
4 cups chicken stock (hot)
3 Tblsp olive oil
4 Tblsp butter
1/2 cup parmesan cheese, grated
Freshly ground black pepper, to taste
(If you don’t have any leftover cooked chicken handy, medium dice a chicken breast, dredge in flour, saute and set aside.)
In a large, heavy skillet, heat the olive oil and 2 Tblsp butter (reserve the rest for later). Saute the eringi, leek and garlic until soft and the eringi turn a lovely caramel color. Add the rice and mix well to coat with oil. Cook slightly, but do not brown the rice. Splash in the wine to cool things down. Allow the wine to evaporate.
1/2 cup at a time, add the stock. Allow each addition to be absorbed by the rice before adding the next–it should take about 3 minutes per 1/2 cup of stock. This is the “risotto method” that gives the dish its name. When you get halfway through the stock, add the chicken. Check the rice for doneness after the 7th addition. The rice should be firm but not crunchy when it’s done, so be ready to adjust with more or less stock as necessary.
Turn off the heat and mix in the remaining butter and the cheese. Sprinkle with black pepper and serve immediately.