Saw these beauties in the market the other day and just couldn’t resist not having some. At that time, I didn’t know how I would enjoy them but soon after the risotto was the obvious route to take.
Simple flavours with so much taste out of just a handful of ingredients!
Shiitake Mushroom Risotto
I hope you enjoy it!
Here you can find more of my Risotto Recipes.
|Prep Time||15 Minutes|
|Cook Time||25 Minutes|
- 500g Rice , rich in starch such as Arborio or Carnaroli
- 400g Shiitake Mushrooms , thickly sliced
- 1 small Yellow Onion , finely diced
- 150ml dry White Wine
- 3 Chicken bouillon cubes diluted in 1700ml water , to be kept warm.
- 60g Unsalted Butter
- 3 tbsp EVOO , extra virgin olive oil
- 100g Parmigiano Reggiano Cheese , grated
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- Place a large pot or deep sauté pan on medium-high heat and add the olive oil. When hot we sweat the onions for couple of minutes.
- Then add the rice stirring to get well coated with the oil. Toss for couple of minutes and then deglaze with the wine. Allow the wine to fully reduce and the alcohol to be evaporated.
- Then add the mushrooms, give it a good toss and start adding a ladle or two of the chicken broth at a time, lower the heat to simmer and stir. While stirring wait until all liquid has been absorbed and repeat.
- Halfway to the consumption of the broth we add the salt and pepper. Keep on stirring, allow to reduce, you want a creamy but not runny risotto and when al-dente remove from the fire and stir in the butter and 70 grs of the Parmigiano Reggiano cheese. Stir well and put the lid on for 2 minutes for the flavours to come together.
- Serve the risotto in a flat dish and top-up with the remaining Parmigiano Reggiano cheese.