A simple and flavorful shiitake mushroom risotto made creamy with Parmesan and fresh chives. This comforting dish is cooked slowly to perfection using chicken broth and white wine for depth of flavor.
Ingredients extracted via AI
4 Šálka chicken broth300 g shiitake mushrooms2 shallot2 PL butter2 PL oil1 Šálka white wine0.5 ČL ground black pepper1 ČL kosher salt1 Šálka arborio rice40 g parmesan cheese1 PL chives
Procedure generated via AI
Pour four cups of chicken broth into a medium saucepan and bring it to a simmer over medium-high heat to keep the broth hot while preparing the risotto.
Slice 10 ounces (about 280 g) of shiitake mushrooms thinly.
Finely chop 2 medium to large shallots.
In a pot over medium heat, melt 2 tablespoons of butter with 2 tablespoons of oil. Add the shallots and sauté, stirring frequently, for about 2 minutes until softened but not browned.
Add the sliced mushrooms to the pot and cook, stirring occasionally, for 5 to 7 minutes until they change color and become tender.
Stir in 1 cup (220 g) of arborio rice and cook for 3 to 4 minutes, stirring constantly, until the rice turns translucent and absorbs the fats and flavors.
Pour in 1 cup of dry white wine and cook, stirring often, until the alcohol has evaporated and the wine has fully absorbed.
Add half a cup of the hot broth to the rice, stirring until nearly fully absorbed. Continue adding the broth gradually, always half a cup at a time, stirring constantly over medium-low heat.
Keep adding broth until it is all used up, adjusting the heat to ensure the risotto cooks evenly without boiling too fast or too slow.
If the rice is still firm but the broth is gone, add more broth or hot water to finish cooking the rice completely.