Loving risotto at the moment! So good for a warm filling lunch at work.
- 1 tbsp oil
- 1 tbsp butter
- 1 onion, chopped
- 200g mushrooms, grated
- 1/2 c dried shitake mushroom
- 1 ½ c Arborio rice
- ¼ c white wine
- 4 c vegetable stock
- 1 tbsp parsley, finely chopped
1. Soak shitake mushrooms in stock.
2. Heat oil in a pot on medium heat. Add onion and garlic. Sweat for 4 to 5 minutes until onions are soft. Add rice. Stir for 3 to 4 minutes. Add the mushrooms and the wine. Stir for 3 to 4 minutes. Add 2 c stock and simmer for 10 minutes. Stirring each minute or so. Add the remaining stock in ¼ c amounts, stirring each time until absorbed. When the stock is gone the rice should be cooked but firm. Remove from heat. Add the parsley and pepper. Stir and serve.