PREP TIME: 10 Min
COOK TIME: 25 Min
- 1500ml vegetable, chicken or mushroom stock
- 200g shiitake mushrooms
- 100g portobello mushrooms
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 rib of celery (preferable from the centre), finely chopped
- 3 tablespoons butter
- 300g vialone nano or Arborio rice
- 125ml dry white wine such as pinot grigo
- A handful of finely chopped herbs such as parsley, chervil or tarragon
- 50g parmesan cheese, finely grated, plus extra to serve
- Put the stock in a saucepan and bring to the boil. Keep simmering as you cook the risotto.
- Trim the stalks of the shiitake and finely chop these along with about one third of the whlie shiitake and the potobello mushrooms and set aside.
- Slice the remaining two thirds shiitake and set aside.
- Heat the olive oil in a medium saucepan over a medium heat and gently cook the onion, chopped mushrooms and celery for 5 minutes without browning.
- Add one tablespoon of the butter and melt then add the rice and cook, stirring for 2-3 minutes.
- Add the wine, raise the heat and bring to the boil, continue boiling until it is absorbed.
- Turn down the heat and start adding the stock, half a cup at a time, stirring well with each addition until the stock is absorbed then adding the next half cup.
- This will take about 15 minutes and the risotto should be soupy when you are finished.
- If you run out of stock you can use boiling water to achieve a nice al dente rice.
- While the risotto cooks, heat the remaining butter in a frying pan over a medium heat and sauté the sliced shiitake for about 5 minutes with a pinch of salt.
- Stir these through the risotto along with the herbs and parmesan at the end of cooking.