shiitake mushroom risotto

 

I make a few rice dishes with mushrooms, but this is by far my favorite one!  Shiitake mushrooms are so creamy and flavorful when they’re cooked–they just melt in your mouth.  If you can find really fresh ones, you’re in luck!  This is definitely a decadent meal so I don’t make it very often.  I recommend serving it with a fresh green salad and perhaps a glass of your favorite wine.   

Pick up a block of fresh Parmigiano Reggiano (not that pre grated stuff!) at your local market, trust me, it will make a difference!

  

 

   

 

shiitake mushroom risotto

makes 6 servings

ingredients:

everything

11/2c arborio rice

2 leeks, cleaned well & sliced

1lb shiitake mushrooms, remove the stems & wipe them clean with a damp paper towel, don’t rinse them! don’t rinse them!

1/2c mascarpone cheese

1c freshly grated Parmesan cheese

1/2c white wine, a tasty one that you would drink

1qt vegetable stock

6T unsalted butter

1t sea salt

1/2t pepper

how to:

In a small saucepan, heat the vegetable stock and bring to a simmer.

Slice the shiitake mushrooms into 1/2″ slices and sauté in a heated skillet with 2T of the butter.  You want to brown them slightly, not steam them, so lay them in a single layer and don’t over crowd them.  As you see them browning around the edges, stir them around so they sauté on both sides.  Remove onto a plate and set aside.

In a heavy bottomed stock pot melt 2T of the butter and add the sliced leeks.  Saute for 5 minutes until they are soft.  Add the arborio rice and stir to coat with the butter.  Add the salt & pepper.  Next add the white wine and cook for 2-3 until it reduces a bit.  Stir.  Add a couple of ladles of the warm stock to the rice.  On low heat simmer and stir until the stock is reduced and absorbed by the rice.  When you see that the rice starts coming away form the bottom of the pot, add a couple more ladles of warm stock.  Repeat this until all of the stock is used and the rice is cooked to al dente.

Off the heat, stir in the mascarpone cheese, the remaining 2T butter and 3/4c Parmesan.  Tope with remaining Parmesan after serving.

enjoy!