shiitake mushroom risotto

Narrissa Brown

Sticky Shiitake Mushroom Risotto

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Yield: 4-6

Author: Narrissa Brown

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

I learned how to make risotto as a teenager and constantly worked to build upon the recipe. I adapted it using calrose rice instead of arborio rice, since calrose rice is a staple in most Hawaii households. It will turn out stickier than the traditional Italian recipe. I experimented using locally grown mushrooms, and settled on the shiitake mushroom for its earthly flavor that pairs well with beef (my family raised cattle in my youth). This is a heavy dish that's usually served with a protein or as a standalone vegetarian (though not vegan) dish. It's now requested by family.

Ingredients

• 5 cloves of garlic (diced)
• 2 shallots (diced)
• 1 onion yellow or white (diced)
• 4 tablespoons olive oil
• 2 cups white calrose rice
• ½ cup white vermouth or white wine (chardonnay works)
• 5 cans chicken broth
• 1 large handful of dried Shiitake mushrooms
• 2 tablespoons salted butter
• 1 ½ to 2 cups shredded parmesan cheese

Protocol

1. Heat chicken stock up in a pot. When stock begins to steam add dried mushrooms to stock to reconstitute them.
2. Allow mushrooms to steep for 10-15 minutes so that stock takes on the shiitake flavor. Strain mushrooms out, squeezing excess stock out of the mushrooms. Reserve about 1/3 cup of the softer mushrooms to add to risotto later.
3. Add olive oil to medium heated 2-quart sauté pan. Add diced garlic and cook for 2-3 minutes (be sure not to overcook because it will turn bitter). Add shallots and onion and cook until translucent.
4. Add rice and mix to coat with olive oil. Add vermouth and stir. Vermouth will crackle and evaporate almost immediately. Lower temperature and begin adding chicken stock 1-2 cups at a time.
5. Allow rice to simmer in stock, stirring constantly. Add more stock as needed to keep rice moist.
6. When approximately half the stock is gone, dice the reserved shiitake mushrooms into small cubes and add to risotto. Keep adding stock to the rice until rice is tender to the bite.
7. Once rice is cooked to taste (no longer firm), allow stock to cook off for about one minute. Turn off heat and add butter to risotto, mixing well.
8. Add parmesan cheese to risotto and mix well, allowing the cheese to melt and thicken the risotto. Serve immediately, risotto will firm upon standing.

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