I don't know where they're getting them from, but Green Fields Market has had Western Mass grown shiitakes available the last couple times I've been in there. A delightful surprise for this time of year, and a lovely combination with the chives thriving in my garden. I took advantage of the absence of a mushroom-disparaging child one night to make this for dinner. I always use a pressure cooker now to make risotto, as it is nearly foolproof and far easier than the stir-by-hand method.
2 Tbsp butter (1 T + 1 T)
1 large shallot (or substitute 3 cloves garlic for a different effect)
1 1/2 cups Arborio rice
3 1/3 cups vegetable or chicken stock
1/2 lb shiitake mushrooms, stemmed a diced
1 tsp crumbled dried sage (use less if yours is powdered)
Salt and pepper to taste
1 cup snipped fresh chives (about 1/4-inch pieces)
Heat 1 Tbsp butter in the bottom of the pressure cooker until it melts. Add the shallot or garlic and saute over medium heat for a minute or two. Add the rice and saute for another minute or so, until it turns translucent. Add the stock and stir well. Put on the lid and bring the cooker to pressure. Cook at high pressure for 7 minutes, then remove from heat and release pressure.
While the rice cooks, heat the remaining 1 Tbsp of butter in a skillet. Add the shiitakes and saute until tender, 3-5 minutes. Stir in the sage and a bit of salt and pepper and remove from heat.
When the rice is cooked and the pressure has released, open the pressure cooker. Stir the shiitake mixture into the rice. Stir in the chives. Taste and adjust seasonings if needed.
Serves 4-6 as a side dish.