Comforting shiitake (black) mushrooms risotto with garlic, cream, wine and parmesan cheese. So simple, yummy, warm and cosy.
- 160 grams shiitake mushrooms (or 60 grams dried) see note 1
- 1 1/2 tbsp olive oil
- 2 tbsp butter
- 1 cup risotto rice
- 1 tbsp garlic (chopped)
- 2 cups vegetable stock
- 1/2 cup white wine
- 1/2 cup cream
- 1/4 cup parmesan cheese
- Add olive oil to a pan and let it heat. Add sliced shiitake mushrooms and cook for 2-3 minutes on medium flame, until slightly browned. Transfer to a bowl to be used later.
- In the same pan, add butter and let it melt. Add the chopped garlic and sauté for a few seconds on medium flame.
- Add the risotto rice and sauté in oil and garlic for a couple of minutes.
- Add 1/2 cup of vegetable stock and let the rice cook on medium flame until all the water has evaporated. Keep stirring throughout.
- Add the remaining stock and let the rice cook - continue mixing and stirring throughout.
- Now add the wine and continue to cook further on medium flame, until just about a tablespoon of mixture is left in the risotto.
- Now add the cream, salt, pepper and cooked shiitake mushrooms and increase the flame to high. Mix well until everything is well incorporated and turn off the flame, when the liquid has evaporated.
- Add the parmesan cheese and mix well.
- Transfer to bowls and serve warm.
- I used dried shiitake mushrooms for this recipe. Add about 1 cup of boiling water to the dried mushrooms and cover and let sit for about 20 minutes. Then pat dry the excess moisture and slice the mushrooms (that have almost doubled up in size)