Shiitake or “Shiitake” is a really healthy little mushroom! It is rich in proteins, has essential amino acids, controls blood pressure, lowers cholesterol, strengthens the body’s defenses, inhibits tumors, and a lot of other good things! It is no coincidence that it is the most consumed mushroom in the world! I’ll tell you for those who don’t eat meat, that the fillet can be excluded from the recipe and it will still be delicious. Just double the amount of mushrooms.
Let’s start by preparing the Shitake.
It should only be added at the end of the recipe because if it cooks too much it becomes rubbery.
Sauté 1 clove of chopped or squeezed garlic in 1 tablespoon of butter. Do this over very low heat so the garlic doesn’t brown. Add 100g of Shitake, 1 tablespoon of soy sauce, salt and black pepper according to your taste. When the mushroom wilts, turn off the heat and set aside.
Now let’s move on to the Risotto, the ingredients are:
- 1.5 liters of vegetable or meat broth, which can be homemade or industrialized, in this case, dilute 1 tablet or 1 envelope in 1.5 liters of water;
- 1 tablespoon of butter;
- 1/2 chopped onion;
- 150g diced filet mignon, seasoned at least 1 hour in advance;
- 1 cup of rice suitable for risotto (arboreal or carnaroli);
- 2 tablespoons of green scent;
- Salt and pepper to taste.
Keep the broth boiling next to the pan in which you will make the risotto.
Saute the onion in butter without letting it brown, just until it wilts, add the meat and stir until golden. Add the rice and mix well. Add a ladle of the broth and stir constantly (over low heat) until it is almost dry. Repeat this operation, ladle by ladle, until the rice is very soft. The amount of broth used may vary depending on the pan used and the stove. I used more or less 1.2 liters.
Mix the shitake, add green scent. Adjust the salt and sprinkle black pepper.
Optional: grated parmesan and thyme leaves.
For those who like mushrooms, here are two more risotto suggestions: Funghi and Shimeji
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