Shiitake mushroom risotto

Shiitake mushroom risotto

  • Préparation

    Prep time: 15 minutes

  • Cuisson

    Cooking time: 25 minutes

  • Portions

    Servings: 4 servings

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Preparation

  • In a pot, bring the chicken stock to a boil. Reduce heat and keep at simmering point (it must remain hot throughout the cooking). 

  • Mince the Haiku shiitake mushrooms. 

  • In another pot, heat a little bit of olive oil on medium heat. Cook the mushrooms for 2 to 3 minutes and set aside. 

  • In the same pot, heat a little bit of olive oil on medium heat. Cook the onions of 2 to 3 minutes. 

  • Add the rice and cook for 1 to 2 minutes while stirring. 

  • Add the white wine and cook on low heat until the liquid is fully absorbed. 

  • Add 250ml (1 cup) of hot chicken stock and continue cooking on medium heat while constantly stirring, un-til the liquid is completely absorbed between. Repeat step by adding 250ml (1 cup) each time while con-stantly stirring, until the liquid is completely absorbed and the rice is creamy. 

  • Remove from heat; add 125ml (½ cup) of Parmesan cheese and the mushrooms. Salt and pepper to taste. 

  • At the time of serving, garnish with the remainder of the Parmesan cheese and, if desired, fresh parsley. 

Mains

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