About the Recipe
Ingredients
1 ½ cups arborio rice
1 lb shiitake mushrooms (sliced)
1 small onion (finely chopped)
2 cloves garlic (minced)
4 cups vegetable broth (warm)
½ cup white wine
2 tbsp olive oil
1 tbsp butter
½ cup Parmesan cheese (grated)
Salt and pepper to taste
Fresh thyme (for garnish)
Preparation
Heat olive oil in a pan and sauté garlic and onions until soft.
Add the sliced shiitake mushrooms and cook until tender, about 5-6 minutes.
Add the rice to the pan and stir to coat with the oil, cooking for 1-2 minutes.
Pour in the white wine and cook until absorbed.
Gradually add warm broth, one ladle at a time, stirring constantly until the rice absorbs the liquid. Continue until the rice is creamy and tender, about 20 minutes.
Stir in butter and Parmesan cheese. Season with salt and pepper.
Garnish with fresh thyme and serve.