Simple Shiitake Mushroom Risotto

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

Analysis

Macronutrients (100 gr)