Organic Arborio Rice makes a perfect risotto with the addition of our dried sliced shiitakes and button mushrooms.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients
Makes 6 servings
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1 Ounce Dried Sliced Shiitake Mushrooms
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1 Ounce Dried Sliced Button Mushrooms
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3/4 Cup Organic Arborio Rice
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1/3 Cup Onion, chopped fine
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2 Garlic Cloves, chopped fine
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3 Cups Chicken Stock
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3/4 Cup Peas, Fresh Or Frozen
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4 Tablespoons Unsalted Butter
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2/3 Cup Parmesan Cheese, grated
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Kosher Salt And Ground Pepper
Directions
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Rinse the dried shiitakes and button mushrooms thoroughly under cold water. Place in a large bowl, and cover with cold water. Soak for at least one hour, or overnight, refrigerated.
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Drain the mushrooms, reserving 2 cups of the soaking liquid. Chop all the mushrooms into a large dice. Heat the chicken stock in a small sauce pot, add one cup of the reserved mushroom soaking liquid.
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Heat one tablespoon of butter in a medium sauce pot on low heat. Add the chopped onion, garlic, and sweat for 3 minutes. Add the organic arborio rice and toast for a few more minutes.
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Slowly ladle the chicken stock into the toasted risotto, stir continuously. Keep adding stock, until the rice is cooked through, but is a bit al dente. Add the peas, mushrooms and then the remaining butter, and parmesan cheese. Stir well. Season to taste. It should be loose and creamy in texture.