Mushroom Risotto

Shitake mushrooms are super good for your immune system among other things. You can make it without the mushrooms as well. This is a creamy comfort food and a good use of nutritious brown rice. Good with chicken, sauteed red peppers and greens!

3-4 dried shitiake mushrooms
1 1/2 c hot water
5 cups of chicken or turkey stock
2-3 tbsp butter
1 med onion, minced finely
1 1/2 c short grain brown rice
1/2 c Parmesan cheese

Soak mushrooms in 1 1/2 c hot water for 5-10 min, until softened. Head stock over med heat. Squeeze mushrooms and chop finely.

In large saucepan melt butter over low heat. Add onion sauteing until soft and add mushrooms. Add rice and stir until coated with butter. Season with salt and pepper. Keeping stock at low heat, slowly add liquid to rice, 1/2 c at a time – letting it absorb before adding more. Stir continuously and add thge small amounts of liquid for 1 hour. When soft, add parmesan, stir and serve immediately.


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