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  1. Home
  2. Recipes
  3. IoBoscoVivo Srl
  4. Simple Shiitake Mushroom Risotto
Simple Shiitake Mushroom Risotto

Simple Shiitake Mushroom Risotto

@ioboscovivo-srl
Category: First courses

A simple and delicious risotto with shiitake mushrooms, perfect for a light and tasty meal.

Difficulty: Easy
Cooking time: 20 minCooking: 20 min
Preparation time: 20 minPreparation: 20 min
Country: Italia
ioboscovivo-srl
@ioboscovivo-srl

Ingredients

No. Servings
  • Carnaroli or vialone nano rice160g
  • Dried sliced shiitake mushrooms
    Dried sliced shiitake mushrooms20g
  • Small finely chopped shallot1unit
  • Hot vegetable broth750ml
  • Extra virgin olive oil
    Extra virgin olive oil2units
  • Vegetable margarine20g
  • Grated cheese (or nutritional yeast)30g
  • Fresh chopped parsleyto taste
  • Saltto taste
  • Black pepperto taste

Purchasable products

  • Organic Dried Shiitake Mushroom Slices 20g

    Organic Dried Shiitake Mushroom Slices 20g

    1 product
    £ 5.04
  • Olio extravergine di Oliva di Olive Taggiasche - L'Agrumeto (500ml)

    Olio extravergine di Oliva di Olive Taggiasche - L'Agrumeto (500ml)

    1 product
    £ 15.66
  • Box Funghi Shiitake

    Box Funghi Shiitake

    £ 14.79

Preparation

  1. STEP 1 OF 9

    Place the dried sliced shiitake mushrooms in a bowl with warm water for at least 20 minutes, or until softened. Drain and gently squeeze them.

  2. STEP 2 OF 9

    Prepare the hot vegetable broth and, if desired, add the filtered mushroom soaking water for a more intense flavor.

  3. STEP 3 OF 9

    In a large saucepan, heat the extra virgin olive oil and sauté the chopped shallot over low heat until it becomes translucent.

  4. STEP 4 OF 9

    Add the rice to the saucepan and toast it for a couple of minutes, stirring continuously, until the grains become shiny.

  5. STEP 5 OF 9

    Add a ladle of hot vegetable broth to the rice and stir gently. Continue adding broth one ladle at a time, waiting for the previous liquid to be absorbed before adding more.

  6. STEP 6 OF 9

    About halfway through the rice cooking, add the rehydrated shiitake mushroom slices and continue cooking, adding broth as before.

  7. STEP 7 OF 9

    When the rice is al dente and creamy, remove the saucepan from the heat and stir in the margarine and grated Parmesan cheese (or nutritional yeast).

  8. STEP 8 OF 9

    Stir vigorously to create a creamy and homogeneous texture.

  9. STEP 9 OF 9

    Serve the risotto hot, garnished with fresh chopped parsley and a grind of black pepper to taste.

Suggestions

  • Shiitake mushroom box

General Information

Origin

Italia, Lombardia

Analysis

Macronutrients (100 gr)

Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Energy (kcal)183.95
Carbohydrates (g)4.36
of which Sugars (g)1.24
Fat (g)17.88
of which Saturates (g)3.25
Protein (g)1.51
Fiber (g)0.34
Sale (g)0.26
  • Proteins
    1.51g·6%
  • Carbohydrates
    4.36g·18%
  • Fats
    17.88g·74%
  • Fibers
    0.34g·1%