Giving a Shiitake Risotto

Ingredients:

• 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.

Directions:

1. 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. 
2. 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. 
3. Then add the vinegar/wine and the tamari. Allow the rice to fully absorb the liquid.
4. 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. 
5. 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?).
6. Enjoy it: Consciously with gratitude and compassion for the rest of the world. It is also lovely when paired with wine.