Ingredients

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• 400 g risotto rice
• 400 g shiitake mushrooms (can be less)
• 1 small onion, diced
• 120 g unsalted butter
• 100 g grated parmesan cheese
• 1 cup white wine
• 1.5 liters Shiitake Broth or chicken stock
• 1 bay leaf
• Olive oil

Step by step

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1. Heat a wok over high heat and melt 20 g of unsalted butter with 1 bay leaf. Once the butter is melted, remove the leaf.
2. Add the 400 g of shiitake mushrooms, stir until golden, then set aside.
3. Heat a pot over high heat and melt 50 g of unsalted butter. Once melted, add the diced onion and stir until golden.
4. Add the 400 g of rice (unwashed) and stir for 2–3 minutes so the butter coats the grains. Throughout the recipe, never stop stirring the rice.
5. Add 1 cup of white wine and stir until it evaporates.
6. Begin incorporating the hot shiitake broth, two ladles at a time. Without stopping stirring, add more broth as it evaporates and absorbs into the grains. You can check if it’s evaporated by running a spatula along the bottom of the pot — you should see the bottom clearly.
7. Once all the broth is absorbed or when the rice is al dente, turn off the heat and add the cooked shiitakes, 50 g of unsalted butter, and the 100 g of parmesan cheese. Stir until everything is melted and fully incorporated.
8. Serve immediately. Optionally, drizzle a small amount of olive oil on top after plating.