Risotto with Shiitake Mushrooms: a first course with an intense flavour

Dried shiitake mushrooms are a versatile and flavorful ingredient that can be used to prepare a variety of dishes, including risotto. Their intense and earthy flavor pairs perfectly with the creaminess of the rice, creating a truly special first course.

Ingredients:

• 320 g of Carnaroli rice

• 100 g dried shiitake mushrooms

• 1 shallot

• 1 liter of vegetable broth

• 1 glass of dry white wine

• 50 g of grated parmesan

• 2 tablespoons extra virgin olive oil

• salt

• Pepper

Preparation:

• Soak the dried shiitake mushrooms in warm water for 30 minutes.

• Finely chop the shallot.

• In a saucepan, heat the extra virgin olive oil and fry the chopped shallot for 2-3 minutes.

• Add the shiitake mushrooms and cook for 5 minutes over medium heat.

• Pour in the dry white wine and let it evaporate.

• Add the carnaroli rice and toast for 1 minute.

• Add a ladle of vegetable broth and cook the rice over medium heat, stirring constantly, adding more broth when necessary.

• Halfway through cooking, add the soaked and squeezed shiitake mushrooms.

• Once cooked, turn off the heat and stir in the risotto with the grated parmesan.

• Salt and pepper to taste.

• Serve the dried shiitake mushroom risotto hot and creamy.

Advice:

• For an even creamier risotto, you can add a little vegetable cream to the creaming.

• If you don't have dry white wine available, you can replace it with water or vegetable broth.

• You can enrich the risotto with other ingredients, such as vegetables.