In my short risotto making history I’m quite successful. And I like very much to brag about it!
It’s not different this time. I’ll say: it’s mouthwatering, delicious and unforgettable. Because it IS!
1 cup arborio rice
3 small red onions (thinly chopped)
2 cloves garlic (chopped)
1/4 cup or more sun dried tomatoes (finely chopped)
1l homemade vegetable stock
2 – 3 dried shiitake mushrooms
100 g (2 cup) white jade mushrooms
1 small pack (50 g) enoki mushrooms
some olive oil (to cover the bottom of the saucepan) and 1 tbsp. butter
1/3 cup grated fresh parmesan cheese
Bring vegetable stock to simmer and add shiitake mushrooms. Cook 2-3 minutes. Remove shiitake from the saucepan and cut them finely (get rid of the stems). Heat the olive oil in a large pan over medium heat. Add onion and sauté until golden and caramelized. Add jade mushrooms and sun-dried tomatoes and cook for 5 minutes more – until mushrooms are tender. Add garlic, shiitake, fresh thyme, season with salt and pepper and sauté for few more minutes. Stir in the rice, when the rice changes color from white to translucent (around 2 minutes) add 1 cup of vegetables stock and stir once or twice. There is no need for constant stirring. When almost all the liquid is absorbed repeat the process. Stir now and then – until rice is done (incorporating the broth should take 15 to 20 minutes). At the end, turn off the heat and add enoki mushrooms and parmesan cheese.