Shiitake Mushroom Risotto
It is one of my favourite Italian cuisines, actually I love all the Italian food, start from the starter and end of the dessert. I love them all!
I rememberd that during my work, I knew one happy couples, they’re so friendly and always have a smile in their face. They told me that maybe they always have the fresh and healthy food, it lead to their happy life. I think they’re right!
Even the Chinese have one phrase or golden speech: Food was the first priority of people. I think it is 100% right! That’s why, we always loved to cook fresh and healthy food for our family, we just only want them too be healthy, do you agree?
Today, I used two different kind of mushroom, because I think the dried shiitake mushroom will have more flavour than the fresh button mushroom, of course, I can use the wild mushroom like Porcini mushroom, Matsutake, Termite Mushrooms, Catathelasma Mushrooms, but they’re far more expensive that I couldn’t afford it at this moment!
Shiitake Mushroom Risotto
Ingredient: Serve: 4
- 10 Dried Shiitake mushroom, soaked in 500ml warm water
- 250g Brown chestnut mushroom, washed and sliced
- 1/2 cup Fresh parsley or 1 tsp dried parsley
- 1 Medium size onion, finely chopped ( optional )
- 1 clove of Garlic, finely chopped ( optional )
- 300g Risotto rice , such as arborio
- 1/2 lt of Vegetable broth
- 175ml White wine ( optional, can add up the quantity to the broth )
- 50g Vegetarian paremesan cheese ( can use grana padano, if you’re not vegan or vegetarian )
- 2 tbsp Fresh cream or crème fraîche ( optional, vegan can skip it )
- Reserved the water from the soaking mushroom, squeezed dry and sliced it.
- Bring the reserved water to the boil for the stock.
- Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
- Tip the rice into the pan and cook for 1 minutes. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom water. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
- Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, scatter over half of the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into a plate and scatter with the remaining cheese and parsley.
- This dish was suitable for vegan and vegetarian both, because I didn’t use any cream or butter in it, but still really creamy for me.