Ingredients for the shiitake risotto
- 700 g shiitake mushrooms
- 2 tbsp olive oil
- 1 small onion
- 300 g risotto rice (round grain rice 14 minutes cooking time)
- 80 ml white wine
- approx. 1100 ml vegetable stock
- 70 g grated parmesan
- Salt, pepper
- 20 g butter
Preparation of the shiitake risotto
Heat the vegetable stock. Finely chop the onion. Heat the olive oil in a large pan and fry the chopped onion until translucent. Cut the mushrooms into strips. Add half of the fresh shiitake mushrooms and fry briefly. Add the risotto rice and fry briefly with the onion. Deglaze with the white wine. Stir until only a little liquid is visible. Add a ladleful of the vegetable stock and stir until there is almost no liquid left. Repeat the process until the desired consistency is achieved. (This will take about 15 minutes) Finally, stir in the Parmesan and finish with the butter. Season with salt and pepper if necessary. Sauté the remaining mushrooms in a little butter, season lightly with salt and serve with the risotto.
Alternatively, you can also use dried shiitake mushrooms for a risotto. These should be soaked in warm water for a few hours before cooking.
Recipe by Andreas Eder from Obertrum, Flachgauer Biopilze
