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Shiitake Risotto | Creamy & Umami
(0)
40 min
Under an hour
Gurkerl Küche
Ein aromatischer Herbstklassiker der italienischen Küche: Cremiges Risotto mit fein gebratenen Shiitake-Pilzen, frischem Thymian und edlem Grana Padano.
Preparation method
Preparation
Carefully dry-clean the fresh shiitake mushrooms with paper towels, trim the tough stem ends, and slice the caps into bite-sized pieces. Finely chop the shallots and garlic. Strip the thyme leaves from the sprigs and finely grate the Parmesan.
Bring the vegetable broth to a boil in a small pot and keep warm over low heat.
Sautéing the shiitake mushrooms
Heat 1 tbsp of olive oil and one teaspoon of butter in a wide pan. Sauté the sliced shiitake mushrooms over medium-high heat for about 4–5 minutes until golden brown. Season with a pinch of salt, freshly ground pepper, and half of the thyme. Remove from the pan and set aside warm.
Chef's tip
Never wash shiitake mushrooms with water, as they will absorb liquid and won't get crispy when fried. Gently rubbing them with a mushroom brush or a cloth is enough.
The butter for the mantecatura should be fridge-cold – the cold shock helps it emulsify perfectly with the risotto's starch for a silky shine.
Ingredients
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