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While you don't have to use shitakes for this, that nutty taste just cannot be beat. You can really use whatever mushroom that you have on hand.
Mushroom Risotto
1 quart organic vegetable stock
1 tbsp organic olive oil
2 small shallots, chopped finely
2 cloves garlic, chopped finely
1 cup Arborio rice
1 tbsp local butter
1 cup shitake mushrooms, chopped
½ cup grated Parmesan cheese
freshly cracked pepper to taste
Method
- Heat up the stock so that it's not cold when you use it to cook the rice.
- In a separate large pan sauté the onions and garlic in the olive oil.
- Add in rice and cover with enough stock to soak the rice.
- About 10 minutes into cooking the rice sauté mushrooms in butter in a separate pan.
- Continue to stir until the stock has evaporated and ladle on another spoon full of stock. Continue this process for about 20 minutes, until the rice is cooked through.
- Add in cheese and stir completely.
Related Posts:
Emeril's Lobster Risotto With Green Peas And Lobster Oil
Emeril's Grape Tomato Orzo Risotto
Emeril's Tofu with Mushroom Ragu
Interested in hearing what celebrities have to say about green? Eavesdrop on their dinner conversations on Planet Green TV's Supper Club.
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