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.
