A rich and creamy risotto with shiitake mushrooms that adds a deep umami flavor. The dish is perfect for a cozy dinner or as impressive guest food AND vegetarian!
Procedure:
Prepare the mushrooms: Clean the shiitake mushrooms with a brush. Cut them into slices and set aside.
Fry the shiitake mushrooms: Heat 1 tablespoon of olive oil in a pan and fry the shiitake mushrooms over medium heat until golden and crispy (about 5-7 minutes). Season with a little salt and pepper. Set them aside.
Make the risotto: In a large saucepan, heat 1 tablespoon olive oil. Fry the onion and garlic until soft and transparent (about 3-4 minutes).
Add the rice: Add the risotto rice to the pan and fry them for a few minutes until they become slightly transparent. Add the white wine and let it steam.
Add the broth gradually: Start adding the hot vegetable broth one spoonful at a time. Stir often and add more broth when the previous amount is absorbed. Continue this process for about 18-20 minutes, until the rice is soft but still has some bite.
Completion: When the risotto is creamy but still with some texture, stir in the butter (or margarine) and the fried shiitake; if using Parmesan, you can stir it in here. Season with salt and pepper.
Serving: Garnish with fresh parsley and any extra Parmesan. Serve immediately while the risotto is hot and creamy. Welcome!
Category:
Salads
Total time:
45 minutes
Nutrition:
400-500 kcal
Persons:
4
Ingredients
250 g shiitake mushrooms (cleaned and sliced)
300 g risotto rice (Arborio or Carnaroli)
1 liter of vegetable broth (hot)
2 tablespoons olive oil
1 onion (finely chopped)
2 cloves garlic (finely chopped)
1 dl white wine (optional)
50 g grated Parmesan cheese (can be omitted for vegan version)
