Mushroom Risotto
A comforting and creamy risotto made with expired dried shiitake mushrooms. The mushrooms add a deep umami flavor to the dish.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup expired dried shiitake mushrooms, rehydrated and sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
In a saucepan, heat the vegetable broth over medium heat and keep it warm.
In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until the onion becomes translucent.
Add the Arborio rice to the pan and stir well to coat the grains with the butter. Cook for 1-2 minutes.
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Repeat this process until the rice is cooked al dente (around 20 minutes).
Add the rehydrated and sliced shiitake mushrooms to the pan and stir well.
Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Cover the pan and let it rest for a few minutes to allow the flavors to meld together.
Serve the mushroom risotto hot, garnished with chopped fresh parsley.