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triple mushroom risotto with red wine and garlic

I’m over my cold, but am not back to full power just yet. Mushroom risotto is filling, tastes great, and the Shiitake are a delicious immune system tonic…

2 cups boiling water
1 cup whole dried Shiitake mushrooms
1 large onion, diced
4 cloves purple garlic, cut finely
2 cups arborio rice
1 cup red wine (I used a soft, fruity Merlot)
5-6 cups vegetable stock, heated
1 tblsp olive oil
50g butter
1 tablespoon Gewurzhaus Northern Italian Risotto blend
1 generous cup fresh mushrooms (I used a combination of Swiss Browns and mini King Oyster), roughly chopped

Soak Shiitake in the boiling water (covered) for 20 minutes. Take them out, reserving the liquid. Cut in half and set aside. Combine mushroom liquid and stock, keep warm. Saute onion and garlic in oil, add butter, stirring through to melt. Pour in the rice, stirring continuously for a few minutes. Fold through all the mushrooms, then the wine. Bring to boil, then simmer until wine is evaporated. Add hot stock as required, stirring frequently. When rice is almost cooked, fold through the Gewurzhaus Northern Italian Risotto blend. Top with grated parmesan and freshly ground black pepper. Serves 5.

About Vetti

I love good coffee, street art, tiki bars and kitsch. Adore roller derby and quiffs and vintage Hawaiian shirts. Enjoy a slice of my northside life!

One response to “triple mushroom risotto with red wine and garlic

  1. Pingback: triple mushroom risotto with red wine and garlic | LocalHero

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