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Shiitake Mushroom Risotto


Prep Time: 5 minutes

Cook Time: 45 minutes

  • 1 cup Dynasty Shiitake Mushrooms
  • 1 cup arborio rice
  • 1 teaspoon dried basil
  • 2 teaspoons minced garlic
  • 1 egg, sunny side up
  • 4-6 cups chicken broth
  • 2 cups dry white wine
  • 1 teaspoon J-Basket arajio sea salt
  • 1 teaspoon black pepper
  • 2 teaspoons olive oil
  • ½ cup parmesan cheese
  • 1 teaspoon edible flowers, garnish
  • ¼ cup fresh chopped parsley, garnish
  1. In a large pan add some olive oil and bring to med-high heat.
  2. Add in the shiitake mushrooms, salt and pepper then the minced garlic and saute for 3 or so minutes until mushrooms start to soften.
  3. Add in 1 cup of chicken broth and the ½ cup white wine followed by the rice. Stir the rice in and let that start to cook. Stir often until the liquid has evaporated and then add in more chicken broth and wine. Keep doing this until rice has cooked and is soft, could take 20-30 or so minutes. Keep an eye on it, don’t leave.
  4. Season the rice with your dried basil and black pepper. Stir that in well.
  5. When the rice is soft and tender throw in your parmesan cheese and mix. Cook for another 5 or so minutes until the cheese is melted in.
  6. Take off the heat and place rice into a serving dish or bowl. Top with more parmesan cheese and fresh chopped parsley. If you want to take it to the next level place some beautiful edible flowers around the dish as well. Serve while hot and enjoy.

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Dish Type / Ethnic Cuisine
Main Dish