Shitake Rhum Risotto
Hiking to the Säuling – Algaü
25 septembre 2017
Hiking to the Hafelekarspitze – Innsbruck
26 septembre 2017As 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.
Shitake Rhum Risotto
Prep Time20 min
Cook Time25 min
Total Time45 min
Portions: 4 people
Ingredients
- 500 gr Risotto rice
- 300 gr of Shitake mushrooms
- 2 onions
- 8 sprigs fresh Chives
- 8 sprigs fresh Parsley
- 1 leak
- 2 cloves of Garlic
- A pinch of Salt & salt flower
- Pepper
- Butter
- 1/2 cup Rhum Preferably dark
- Basil leaves
Instructions
- 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.
