Shiitake mushroom and milk broth risotto
This is a beautifully gentle risotto recipe which uses an earthy broth made simply from steeping dried shiitake mushrooms - enjoy with fresh herbs and Parmesan
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
20g dried shiitake mushrooms (you can use dried porcini as well)
600ml milk
300ml shiitake steeping water
1 bay leaf
10 black peppercorns
½ onion, peeled
2 shallots, finely sliced
2 garlic cloves, crushed
100g Parmesan, grated
handful of parsley or tarragon, chopped
400g risotto rice
60g butter
olive oil
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