Giving a Shiitake Risotto
- Butter or avocado oil
- 1 small onion, chopped
- 3 cloves of garlic, sliced
- ⅔ cup fennel bulb, chopped
- 2 Tbsp fresh ginger, grated
- 1 Tbsp lemongrass, chopped
- 3 tsp chinese 5 spice*
- 2 cups shiitake mushrooms, roughly chopped
- 2 cup arborio rice
- 3/4 cup rice wine vinegar or dry white wine
- 3 Tbsp tamari, soy sauce, or coconut aminos
- 4 cups vegetable broth
- ¾ cup fresh parmesan cheese, grated
- Green onion, chopped (for garnish)
*If you don’t have Chinese five spice there is a good chance you might have these 5 common spices in your cupboard and there are many recipes on the internet. If not and you don’t want to buy them you can substitute with a tsp of cinnamon and some ground black pepper.
- Saute it: Heat a large pan to medium heat on the stove. Add about 2 Tbsp of the oil or butter. Then add the onion, garlic, fennel, ginger, and lemongrass. Saute until the onions and fennel are translucent.
- Add the mushrooms and the five spice. Cook for 2-3 minutes then add the rice. Allow the rice to fry for 2 minutes, stirring constantly.
- Then add the vinegar/wine and the tamari. Allow the rice to fully absorb the liquid.
- With Patience: Start adding the broth, about a half cup at a time, letting the rice absorb all the liquid before adding anymore. Stir continuously and once all the liquid has been absorbed give it a taste test. The rice should be completely cooked. If not add more broth or water until it is.
- Mindfully: Add a small chunk of butter or drizzle of oil and the parmesan. Give it another taste test and add anything you feel it’s missing (more, wine, cheese, butter, spice?).
- Enjoy it: Consciously with gratitude and compassion for the rest of the world. It is also lovely when paired with wine.