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Shiitake risotto

updated

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Ingredients for 4 servings:

  • 150 g risotto rice
  • 250 g shiitake mushroom(s)
  • 600 ml vegetable stock
  • 1 onion(s)
  • 50 g Parmesan, grated
  • Parsley, flat
  • Paprika powder, hot
  • 80 ml white wine
  • oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Dice the onion and sauté with the rice in oil until translucent, then deglaze with the wine. Simmer over medium heat, stirring constantly, adding the vegetable stock a ladle at a time. Wait until the liquid has been completely absorbed by the rice. About halfway through the cooking time, add the mushrooms (cleaned with a brush) and continue stirring. When all the stock has been used up (the total amount may vary, of course), add the Parmesan cheese and stir in. Finally, season with parsley and a little paprika. Per serving: approximately 142 kcal

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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