Serves 2
Preparation time: 40 minutes
Ingredients
150 g risotto rice (we used Arborio rice)
150 grams of mixed fresh mushrooms (we used a mix of oyster mushroom, white beech mushroom and chanterelle)
5 -8 pcs of dried shiitake mushrooms
1 large white onion, finely chopped
1 garlic clove, finely chopped
500 - 600 ml vegetable stock
2 - 3 tbsp butter (use olive oil to make this vegan)
25 grams vegetarian hard cheese (as a vegetarian alternative to Parmesan or Pecorino, or skip to make this vegan)
a small bunch of fresh chives
150 grams of mixed fresh mushrooms (we used a mix of oyster mushroom, white beech mushroom and chanterelle)
5 -8 pcs of dried shiitake mushrooms
1 large white onion, finely chopped
1 garlic clove, finely chopped
500 - 600 ml vegetable stock
2 - 3 tbsp butter (use olive oil to make this vegan)
25 grams vegetarian hard cheese (as a vegetarian alternative to Parmesan or Pecorino, or skip to make this vegan)
a small bunch of fresh chives
Preparation
1. Simmer vegetable broth with the dried shiitake mushrooms. When shiitake mushrooms are soft, remove them from the broth and slice thinly. Keep the broth in the pan in low heat. I just used a prepared vegetable broth, but you can make your own broth.
2. In a separate pan, heat 2 tbsp of butter (or olive oil if you want to go vegan). Add the onion, garlic, sliced shiitake mushrooms and the fresh mushrooms. Season with pepper and stir-fry for 3 minutes.
3. Add the rice and stir-fry for 2 minutes. Add 2 cups of warm broth (just up to the point where rice is covered). Let it simmer and stir from time to time to avoid the rice from sticking at the bottom of the pan.
4. When the water is absorbed, gradually add broth and stir (do not add to much broth at a time).
5. When rice is cooked, remove from heat and add finely chopped fresh chives and grated cheese. You can add more butter to make the risotto creamier. Taste and season with pepper.
Serve warm.
1. Simmer vegetable broth with the dried shiitake mushrooms. When shiitake mushrooms are soft, remove them from the broth and slice thinly. Keep the broth in the pan in low heat. I just used a prepared vegetable broth, but you can make your own broth.
2. In a separate pan, heat 2 tbsp of butter (or olive oil if you want to go vegan). Add the onion, garlic, sliced shiitake mushrooms and the fresh mushrooms. Season with pepper and stir-fry for 3 minutes.
3. Add the rice and stir-fry for 2 minutes. Add 2 cups of warm broth (just up to the point where rice is covered). Let it simmer and stir from time to time to avoid the rice from sticking at the bottom of the pan.
4. When the water is absorbed, gradually add broth and stir (do not add to much broth at a time).
5. When rice is cooked, remove from heat and add finely chopped fresh chives and grated cheese. You can add more butter to make the risotto creamier. Taste and season with pepper.
2. In a separate pan, heat 2 tbsp of butter (or olive oil if you want to go vegan). Add the onion, garlic, sliced shiitake mushrooms and the fresh mushrooms. Season with pepper and stir-fry for 3 minutes.
3. Add the rice and stir-fry for 2 minutes. Add 2 cups of warm broth (just up to the point where rice is covered). Let it simmer and stir from time to time to avoid the rice from sticking at the bottom of the pan.
4. When the water is absorbed, gradually add broth and stir (do not add to much broth at a time).
5. When rice is cooked, remove from heat and add finely chopped fresh chives and grated cheese. You can add more butter to make the risotto creamier. Taste and season with pepper.
Serve warm.
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