Shiitake mushroom and milk broth risotto
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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
Method
Steep the mushrooms in 300ml of hot water and leave for 20 minutes.
In a medium sized saucepan, bring the milk to the boil along with the bay leaves, peppercorns and onion half. Remove from the heat and set aside for 20 minutes or so. Remove the reconstituted mushrooms from the steeping water and slice thinly. Discard the bay leaves, onion half and as many peppercorns as you can pick out. Combine the water with the milk and stir well.
Put the butter and a little olive oil in a large frying pan over a medium high heat. Add the sliced shallots and crushed garlic, cooking until the shallot is translucent. Stir in the rice, coating it well in the buttery shallot and onion.
Add the milk stock, ladle by ladle, stirring well as you go for about 30 minutes until the rice is cooked. Stir in the grated cheese and chopped herbs along with an optional knob of butter and serve.
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