Fresh Shiitake Duxelles
3 Tbsp melted butter
1/2 cup finely chopped onions
2 cups minced shiitake mushrooms
1/4 tsp salt
1/4 tsp soy sauce
Saute onions in butter until tender. Add remaining ingredients, mix well and stir over medium high heat until completely cooked.
Freezes well. Add to beaten eggs, spoon over steak, or add to your favorite beef casserole.
2 cups rice
2 Tbsp extra virgin olive oil
1 small onion, diced
1 1/2 cups chopped shiitake mushrooms (about 3.5 or 4 oz)
1 clove garlic, crushed
1/2 cup dry white wine
4 cups broth (chicken or vegetable)
1 cup water
1 sprig fresh rosemary
Parmesan cheese (optional, but recommended!)
1) In a saucepan, add broth and water and bring to a simmer.
2) Heat 1 Tbsp oil in a pan or deep skillet over high heat. Add onion and saute until onion begins to soften (~3 minutes), lowering heat to medium.
3) Add mushrooms and garlic, stirring and cooking for 1-2 minutes until mushrooms are soft.
4) Add remaining 1 Tbsp oil and add rice, stirring well. Continuing stirring and cooking for 3-4 minutes, allowing rice to toast.
5) Add wine and stir until absorbed.
6) Ladle in 1 cup of broth and add rosemary, stirring. Lower the heat to a gentle simmer. Continue to add broth in 1-2 ladle increments, regularly stirring and allowing liquid to be mostly absorbed before adding more. All the liquid will be absorbed over the course of 20 minutes cooking time.
7) When cooked, the rice should be al dente and the risotto should be fluid and smooth. Add more broth or water if necessary. Garnish with Parmesan and serve immediately.
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