Today's lunch: shiitake risotto

[Guest guest]

I don't have quantities for this, unfortunately, as I kind of made it

up as I went along, but I will definitely make it again, 'cause it's

so yummy, and I'll send quantities then if I think of it.

 

Shiitake Risotto

 

1) Pour boiling water over a handful of sliced dried shiitakes and

let them soak while you assemble the other ingredients (if you don't

have the sliced ones, pour boiling water over the whole ones, let

soak for 20-30 minutes, then pull out, cut off stems, and slice).

 

2) Grab a small and a medium saucepan. In the medium saucepan, pour

in a glug or three of good olive oil, and add some arborio rice. Use

as much as you need. I think I put in around a cup and a half, but I

couldn't swear to it. Chop half an onion and toss it in there. Put

the heat on medium and start cooking the dry rice, stirring

occasionally, while you do the other stuff.

 

3) The mushrooms will probably have given up a bit of sand, and it

will probably have sunk to the bottom of the container of water. The

mushrooms are floating, so pull them out, and then pour off the clear

water, leaving the sandy bottom. All this goes in the small pot,

along with some more water (the total volume of the water should be

at least 4-6 times the amount of rice you're using) and a couple

tablespoons of vegan chicken broth powder. Add ground black pepper

to taste (I used quite a bit, and it turned out really well.) Turn

that pot on high and bring to a boil as you stir the dry rice mixture.

 

4) When the liquid comes to a boil, add a few cups of it to the

rice. It should be enough to cover the rice, and then some, but

leave a few cups of liquid in the small pot. Leave the rest of the

liquid in the small pot at a simmer -- you want it to be just at a

boil the whole time.

 

5) Now stir constantly, keeping the rice at a simmer, until the

mixture is thick and most of the liquid seems absorbed. You're going

more for the consistency of, ummmm, let me think. More for the

consistency of cottage cheese than of cooked rice. It's like a very

thick rice stew.

 

6) When most of the liquid seems absorbed, add a ladle of liquid,

and stir until that bit of liquid is mostly absorbed. Keep doing

this for 20-30 minutes, testing the rice near the end until it's the

doneness you want.

 

7) When I wasn't a vegan, I would take the risotto off the heat at

the end and stir in a cup or so of parmesan cheese, but that's not

necessary. Serve immediately (but it's good later, too, and if I had

a pat of vegan margarine to put on top, I would've done that, as

well).

 

serene

--

" A conservative is someone who worships the views of dead liberals. "

-- The Holy Church of Happy Good Times

[Guest guest]

It's funny because I made shiitake risotto for the first time tonight. I didn't have any mushrooms though, so I just made risotto. Anyway, I got the recipe from the book, "Eat More, Weigh Less" It's almost the same as your recipe with a few more things added but basically, the same. Good eating!"serene (Sandra Vannoy)" <serene wrote:

I don't have quantities for this, unfortunately, as I kind of made it up as I went along, but I will definitely make it again, 'cause it's so yummy, and I'll send quantities then if I think of it.Shiitake Risotto