Here at home we enjoy a little mushroom! In this recipe, shimeji can be replaced with Paris, shitake or funghi mushrooms.
Let’s first prepare the shimeji: Separate the bouquets and wash them under running water. Heat a tablespoon of olive oil and a tablespoon of butter. Sauté the mushrooms. Add a pinch of glutamate (aji-no-moto), enough soy sauce (shoyu) to give it color. Turn off the heat and set aside.
Now let’s get to the risotto: Boil 1.5L of water and add 2 vegetable broth tablets (reserve). Heat 1 tablespoon of olive oil and sauté 2 chopped garlic cloves. Add 1 cup of rice (suitable for risotto), sauté well and add a little vegetable broth. Stir constantly until the broth is almost dry, and repeat the operation until half of the broth (750ml) is used. At this stage add the shimeji and mix. Continue adding the rest of the broth little by little until the rice is very soft (you may have too much broth).
At the end, add 1 tablespoon of cream and sprinkle with chives.
If you are not very familiar with mushrooms. HERE There is a post explaining how to prepare shimeji.
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