Risotto is a perfect thing.
Shiitake mushroom risotto
1 3/4 cups arborio rice
5-6 cups (48 oz.) chicken or vegetable stock
1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced & set aside
1 cup white wine
2 tbs olive oil
3 tbs butter
1 cup freshly grated parmesan
a few cloves garlic, minced
handful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.
salt & pepper
Melt butter & olive oil in a big heavy pot. Add herbs & garlic and sauté until they smell awesome, stirring frequently.
Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice.
Add shiitake mushrooms and sauté until they are almost done (3-5 min).
Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.
Bring the pot to a boil & reduce the heat a little bit. Allow wine to simmer & reduce by about half, stirring frequently.
Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time — add one, stir until it’s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.
Once all the stock is gone and your risotto is done (should be soft & chewy), stir in grated parmesan until it’s all melted.
Serve with extra grated parm & minced herbs if you feel like it.