Shiitake Mushroom Risotto
Ingredients:
Authentic Italian recipe. Rice cooked slow and slightly al dente.
Prep: 20 mins. Cook: 30 mins. Total: 50 mins. Yield: 6 Servings
- 6 Cups vegetable broth, divided
- 3 tablespoons olive oil, divided
- 2 Jar ZONA Organic Shiitake Mushroom drained
- 2 shallots, diced
- 1 ½ cups Arborio rice
- 100 ml cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
- White Truffle Oil to finish
Preparation
Step 1
In a saucepan, warm the broth over low heat.
Step 2
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Step 3
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Step 4
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Per Serving:
439 calories; protein 9.7g; carbohydrates 60.7g; fat 12.7g; cholesterol 27.7mg; sodium 557.8mg.
