Shitake Rhum Risotto

As I was visiting my sweet sister in Dortmund, we opted for a Shitake Risotto. As i prepared the broth, the shitake and the rice. She tells me that there is no white wine. So I had to find a solution and couldn't resign myself to skip the alcool part. Digging into the cupboard I found some white Rhum. So I just gave it a go. The smell all along the cooking was quite strong and I feared for the sanity of our taste buds. But it turned into an exquisite and flavorful meal.

For 4 people

500gr Risotto rice

300gr of Shitake mushrooms

2 onions

8 sprigs fresh Chives

8 sprigs fresh Parsley

One leak

2 cloves of Garlic

A pinch of Salt & salt flower

Pepper

Butter

1/2 a cup of Rhum

Basil leaves

- Prepare the broth at the same time. Into 1l of water, add one onion, chives, a garlic clove, the chopped leak and salt into the quivering water

- Sauté the onions then garlic into some butter. I was running out of olive oil and I have to say that the butter made it rich and tasty.Once colored add the Shitake.

- Cook until only until sizzled. You don't want it to shrink to much and lose their texture. Set aside.

- In the meantime cook the rice until translucent into some butter.

- Deglaze with some Rhum stir until absorbed.

- Add the broth to the rice slowly until absorbed.

- Towards the end add the shitake and then some fresh chopped parsley, chives, and rosemary.

- To decorate in the plate and enhance the taste add on top some basil, salt flower and pepper.

Enjoy