This dish contains shiitake mushrooms, which have many amazing health benefits.
Ingredients
Method: How to make Shiitake mushroom and sundried tomato risotto
Make up 1 litre of stock using the vegetable bouillon – I’d advise about 1 level tablespoon of bouillon to 1 litre of water.
Finely chop the red onion, garlic, sundried tomatoes, and the celery.
Sauté these in a large pan in a little of the olive oil with a little salt until the onion is soft and becoming transparent.
Next, add the risotto rice to the pan and stir the onion mixture and rice together. Add to this just enough stock to almost cover the rice. Allow to simmer constantly.
As the stock gets absorbed, keep topping it up until you are left with about 300ml of stock.
At this point add the shiitake mushrooms. The reason that these are added in so late is to protect their active chemicals, which can be damaged if exposed to extremes of temperature for too long.
Continue to cook in the same way – adding stock as the rice absorbs more and more. When all the stock has gone in, add the dash of white wine (around 80ml should suffice). Allow the whole mix to cook down until the texture is close to a thick oatmeal texture, and the rice is soft. At this point add the spinach as it will wilt in seconds.
To finish, add a tablespoon of extra virgin olive oil to the mix and beat the mix until a creamy texture is reached.
