After enjoying a delectable risotto alla milanese with ossobucco so tender that it melts in your mouth, I just couldn’t get it out of my mind. If you happen to be in Milan and would like to know where I enjoyed this epic Italian meal, check out my Milan travel post.
Back in Taipei, I decided to make risotto with local ingredients. Yup, when I was in Italy I actually managed to forget to buy a bag of arborio or carnaroli to bring back. And of course, I was too cheap to splurge on imported ingredients and therefore decided to cook my risotto with Taiwanese short-grain rice instead. I love Taiwanese rice and the final dish turned out to be really nice. However, for risotto I still prefer the chalky and more creamy texture of arborio.
When I gathered the ingredients for my risotto, I was stoked to find a big box of shiitake mushrooms for 100 NT$ (about 3 Euro). Bargain. Hence, I decided to make shiitake risotto.
- 150 g short-grain rice (preferably arborio or carnaroli)
- 600 ml (or as needed) vegetable stock
- 80 ml dry white wine (e.g. pinot grigio)
- 1 onion (chopped)
- 2 cloves of garlic (peeled and crushed)
- 2 cloves of garlic (chopped)
- 4 - 5 large shiitake mushrooms (sliced)
- 200g green beans (cut)
- 150g grated parmesan cheese (parmigiano reggiano)
- olive oil
- salt and pepper
- Boil water. Add the green beans and cook until tender (about 5 minutes). Drain and dump in ice water. Set aside.
- Heat a knob of butter in large pan on medium-high. Add the crushed garlic and the shiitake mushrooms and cook until they get soft but not mushy. Season with salt and pepper. Remove from the pan and set aside.
- Using the same pan, add some more butter and some olive oil and add the garlic and onions. Stir and cook until the onions get soft.
- Add the rice and keep stirring until the rice starts to crackle.
- Add the wine slowly and keep stirring until all of the liquid is gone.
- Start adding the stock with a ladle. One ladle at a time.
- Cook and stir until the rice gets dry before you add more stock.
- Keep repeating this process until the rice is tender. This should take about 20 - 25 minutes.
- Season with salt and pepper to taste.
- Add the beans and the mushrooms and the parmesan and mix everything evenly.