Serves 4
This is the most delicious risotto. And while shiitakes are certainly not 'magic' mushrooms, the effect will be nearly the same. You'll be like "oh crap...what just happened?
INGREDIENTS
2 cups shiitake mushrooms, sliced
2 tablespoons butter
1 small onion, diced
2 garlic cloves, crushed
5 cups of chicken broth
1 3/4 cup Arborio rice
1/2 cup dry vermouth
1/2 cup frozen edamame
1 pinch Kosher salt
6 grinds fresh black pepper
1/2 cup Parmesan cheese
1/4 cup of butter
DIRECTIONS
In large pot on medium/high heat, add 2 tablespoons butter add shiitake and onion, stir, cook 2 minutes
Add garlic, cook 1 minute
Add rice stir to coat with butter, let it toast a little for 1 minute
Simmer chicken broth in a separate pan
Add vermouth to rice mixture, stir, cook 1 minutes or until absorbed
Add chicken broth about a half cup at a time to rice mix, wait until absorbed each time – stir frequently throughout
Add one pack of frozen edamame, cook 2 minutes
Add Kosher salt, black pepper, Parmesan cheese, butter and stir well.
