Shiitake Risotto

4 cups    Vegetable Stock
2             Shallot
1 cup    Arborio Rice
1 cup     Chardonnay
2 cups    Shiitake Mushrooms
5 springs Thyme
15 threds Saffron
1/2 cup   Romano Cheese

In one pan simmer 4 cups stock with Thyme and Saffron.
In second pan saute Shallots and Shiitake (thin sliced) until soft 3-4 minutes.
Add rice saute 1 minute.
Add Chardonnay and simmering stock 1 cup at a time until absorbed by rice (20 minutes).
Stir in Romano
Heat to serve

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