Dylan’s shiitake and goat cheese risotto
Ingredients
- 3 tablespoons butter, divided
- 25g dehydrated shiitake
- 1/2 teaspoon of herbes de Provence
- 1 small shallot, finely minced
- 1-1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups chicken broth, warmed
- 1/2 cup fresh goat cheese
- Salt and pepper to taste
Directions
In a medium skillet over medium-high heat, melt 2 tablespoons
butter. Add shiitake mushrooms previously rehydrated, salt, and
pepper to taste and cook 2-3 minutes until tender and golden. Add
herbs and sauté 1 additional minute until fragrant. Transfer to a
bowl and keep warm.
In the same skillet over medium-high heat, melt remaining 1
tablespoon butter. Add shallot and sauté 2-3 minutes until
translucent. Add the Arborio rice and toast 1-2 minutes. Slowly
stir in white wine to deglaze pan.
Reduce heat to medium and cook stirring frequently until wine is
absorbed. Ladle a little chicken broth into pan, and stir until liquid
is absorbed. Continue adding chicken broth a little bit at a time
using the same method until the rice is tender and creamy (this
process should take about 15-20 minutes in total).
Remove risotto from heat and stir in goat cheese until melted. Fold
in shiitake mushrooms. Serve risotto hot and enjoy with an
arugula salad on the side!