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Shiitake Mushroom Risotto
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Shiitake Mushroom Risotto

Shiitake Mushroom Risotto

Serves 4 - This is the most delicious risotto. And while shiitakes are certainly not ’magic’ mushrooms, the effect will be nearly the same. You’ll be like "oh crap...what just happened?

Ingredients

  • 2 cups shiitake mushrooms, sliced
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 garlic cloves, crushed
  • 5 cups of chicken broth
  • 1 3/4 cup Arborio rice
  • 1/2 cup dry vermouth
  • 1/2 cup frozen edamame
  • 1 pinch Kosher salt
  • 6 grinds fresh black pepper
  • 1/2 cup Parmesan cheese
  • 1/4 cup of butter

Directions

  1. In large pot on medium/high heat, add 2 tablespoons butter add shiitake and onion, stir, cook 2 minutes
  2. Add garlic, cook 1 minute
  3. Add rice stir to coat with butter, let it toast a little for 1 minute
  4. Simmer chicken broth in a separate pan
  5. Add vermouth to rice mixture, stir, cook 1 minutes or until absorbed
  6. Add chicken broth about a half cup at a time to rice mix, wait until absorbed each time – stir frequently throughout
  7. Add one pack of frozen edamame, cook 2 minutes
  8. Add Kosher salt, black pepper, Parmesan cheese, butter and stir well.

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