Shiitake Mushroom Risotto

A delicious meatless risotto recipe for two.

Ingredients

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• ¾ dl of classic olive oil

• 2 dl of Arborio risotto rice

• 2 shallots

• 1 pack of Emperor shiitake mushrooms (save a few for garnish)

• ½ dl of white wine

• 2 tbsp of white wine vinegar

• 6 dl of chicken or vegetable broth

• 60 g of grated parmesan cheese

• 50 g of butter

• (salt)

For Garnish:

• pan-fried mushrooms

• basil

Directions

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1. Bring the chicken broth to a boil and keep it warm.

2. Chop the shallots and mushrooms.

3. Heat olive oil in a heavy-bottomed pot over medium heat.

4. Add shallots and mushrooms and sauté for a moment.

5. Add the rice and sauté until the rice becomes glossy.

6. Add white wine and white wine vinegar, simmer briefly, and reduce the heat.

7. Add a ladleful of chicken broth and let the risotto simmer until the liquid is absorbed by the rice.

8. Add the next ladleful and do the same. Repeat until the rice is cooked but still slightly chewy.

9. Remove the pot from the heat and vigorously stir in the butter.

10. Finally, mix in the grated parmesan. Taste and add salt if needed.

11. If the risotto is too thick, add a bit of chicken broth. The right consistency is creamy and slightly runny.

12. Grate some more parmesan over the top of the risotto.

13. Pan-fry the remaining mushrooms and garnish the dish with the pan-fried mushrooms and fresh basil.

Recipe: Pasi Kuronen / Liemi & Linssi Oy