Ingredients

• 1 cup medium grain rice
• 1 onion, chopped
• 1/4 cup dried shitake mushrooms
• 7 oz.(196g.) fresh shitake mushrooms, stems removed, caps sliced
• 1 tablespoon unsalted butter
• 1 clove garlic, chopped
• 3-3 1/2 cups chicken broth
• 2 tablespoons olive oil
• 1/4 cup Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

How to make Shitake Mushroom Risotto directions

• 1

  Heat the broth in a saucepan, cover and simmer on low.

• 2

  Soak the dry mushrooms in the hot water for about 20 minutes. Chop into small pieces.

• 3

  In a skillet, heat the olive oil over medium heat and sauté garlic and onion until tender. Stir in the fresh mushrooms and cook until tender, about 4-5 minutes. Add rice and stir to coat.

• 4

  Add one cup of warm chicken broth. Stir in soaked mushrooms. Cook, stirring constantly, until the liquid is absorbed. Add another cup of the broth and continue cooking this way, each time allowing the liquid to be absorbed before adding more. Cook until the rice is almost tender and creamy, about 25-30 minutes. Remove from heat. Mix in cheese and butter. Add salt and pepper to taste and serve.