Shiitake risotto with green beansAfter 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. 

Shiitake risotto with green beans
  1. 150 g short-grain rice (preferably arborio or carnaroli)
  2. 600 ml (or as needed) vegetable stock
  3. 80 ml dry white wine (e.g. pinot grigio)
  4. 1 onion (chopped)
  5. 2 cloves of garlic (peeled and crushed)
  6. 2 cloves of garlic (chopped)
  7. 4 - 5 large shiitake mushrooms (sliced)
  8. 200g green beans (cut)
  9. 150g grated parmesan cheese (parmigiano reggiano)
  10. butter
  11. olive oil
  12. salt and pepper
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  1. Boil water. Add the green beans and cook until tender (about 5 minutes). Drain and dump in ice water. Set aside.
  2. 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.
  3. 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.
  4. Add the rice and keep stirring until the rice starts to crackle.
  5. Add the wine slowly and keep stirring until all of the liquid is gone.
  6. Start adding the stock with a ladle. One ladle at a time.
  7. Cook and stir until the rice gets dry before you add more stock.
  8. Keep repeating this process until the rice is tender. This should take about 20 - 25 minutes.
  9. Season with salt and pepper to taste.
  10. Add the beans and the mushrooms and the parmesan and mix everything evenly.
  11. Serve!

x, Mina

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