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Put the dried shiitake mushroom slices in a bowl with lukewarm water for at least 20 minutes, or until softened. Drain and gently squeeze them.
Prepare the hot vegetable broth and, if desired, add the filtered mushroom soaking water for a more intense flavor.
In a large saucepan, heat the extra virgin olive oil and sauté the chopped shallot over low heat until it becomes translucent.
Add the rice to the saucepan and toast it for a couple of minutes, stirring constantly, until the grains become glossy.
Add a ladleful of hot vegetable broth to the rice and stir gently. Continue adding broth one ladle at a time, waiting for the previous liquid to be absorbed before adding more.
About halfway through cooking the rice, add the rehydrated shiitake mushroom slices and continue cooking, adding broth as before.
When the rice is al dente and creamy, remove the saucepan from the heat and finish with the margarine and grated Parmigiano Reggiano (or nutritional yeast).
Stir vigorously to create a creamy, smooth texture.
Serve the risotto piping hot, garnished with chopped fresh parsley and a grind of black pepper to taste.
Shiitake mushroom box
Italia, Lombardia
| Energy (kcal) | 274.85 |
| Carbohydrates (g) | 38.42 |
| of which sugars (g) | 6.22 |
| Fat (g) | 10.3 |
| of which saturates (g) | 3.5 |
| Protein (g) | 6.37 |
| Fibre (g) | 2.13 |
| Salt (g) | 0.15 |
