Shii-Take Shimeji RISOTTO

2 shallots
2 tbsp olive oil
200g mushroom blend shimeji and 
300g risk list
150ml white wine
150ml white wine
750 ml boiling water
2 forest mushroom billon tablets
75 g Pecorino Romano (cheese)
125g Mascerpone
2 tbsp dried thyme

Chop the shallots. Heat the oil in a large pan and fry the shallot. Clean the mushrooms with kitchen paper, cut coarsely and fry for 5 minutes. Spoon the risotto rice through and fry for 2-3 min. until the grains are glassy. Scrape the spores from the portobello with a fork and remove the stalks.
Add the wine and let the rice absorb the wine over a low heat. In the meantime, pour the boiling water over the bouillon tablets. Add a dash of stock and stir until absorbed. Add another dash and continue until the rice is al dente. This takes approx. 20 min.

Meanwhile, grate the cheese. Spoon the mascarpone through the risotto and heat for 1 minute. Take the pan off the heat, add the thyme and half of the cheese and season to taste with pepper and salt if necessary. Leave the risotto with the lid on the pan for another 5 min. Spoon into deep plates and sprinkle the rest of the cheese on top.
Enjoy your mushroom risotto!

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