Caramelised shiitake mushroom risotto
Ingredients
- 4 cups vegetable stock
- ¾ cup thinly sliced shallot
- ¼ tsp each sea salt and black pepper
- 2 cups sliced Shiitake mushrooms
- 1 Tbsp coconut aminos
- 1 Tbsp chopped fresh thyme
- 1 cup arborio rice
- ¼ cup dry white wine
- ¼ cup vegan parmesan cheese
- Fresh chopped parsley
- Pecorino
Steps
- In a pot, bring the stock to a light simmer.
- Heat oil in the wok add shallot and season with a pinch of salt and pepper.
- Add mushrooms and coconut aminos then cook until mushrooms are golden brown.
- Add thyme and arborio and cook for 1 minute, stirring occasionally.
- Pour in white wine and stir gently. Cook until the liquid is mostly absorbed.
- Add stock slowly a ladle at a time while stirring until rice is fully cooked.
- Remove from heat and add pecorino.