Simple Shiitake Mushroom Risotto

Ingredients (for 2 servings):

• 160g Carnaroli or Vialone Nano rice
• 20g Ioboscovivo sliced dried shiitake mushrooms
• 1 small shallot, finely chopped
  
• Approx. 750ml hot vegetable broth
• 2 tablespoons extra virgin olive oil
• 20g vegetable margarine 
• 30g grated Parmesan cheese (or nutritional yeast flakes for a vegan version)
• Fresh chopped parsley (for garnish)
• Salt and black pepper to taste

Preparation:

Place the dried shiitake mushroom slices in a bowl with warm water for at least 20 minutes, or until softened. Drain them (reserving the filtered soaking water, if you want a more intense flavor), gently squeeze them. 

Prepare the broth: If you want a richer broth, add the filtered mushroom soaking water to the hot vegetable broth.

In a large, heavy-bottomed saucepan, heat the extra virgin olive oil and sauté the chopped shallot over low heat until translucent.

Add the rice to the saucepan and toast it for a couple of minutes, stirring continuously, until the grains become translucent.

Add a ladleful of hot vegetable broth to the rice and stir gently.

Continue adding broth one ladleful at a time, waiting for the previous liquid to be absorbed before adding more, stirring constantly.

About halfway through cooking the rice (after about 10 minutes), add the rehydrated shiitake mushroom slices. Continue cooking, adding broth as before.

When the rice is al dente and creamy, remove the saucepan from the heat. Stir in the margarine and grated Parmesan cheese (or nutritional yeast). Stir vigorously to create a creamy and homogeneous consistency.

Serve the risotto hot, garnished with fresh chopped parsley and a grind of black pepper to taste.

Enjoy your meal!