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Corn and Shiitake Mushroom Risotto
Arborio rice is a special rice used for making risotto, as it has the ability to absorb large amounts of liquid and flavour. Shiitake mushrooms are a brown, fleshy mushroom with a smokey flavour - normal mushrooms can be used.
Serves: 6
Ingredients
1 tablespoon olive oil
2 cloves garlic, crushed
1 medium Spanish onion, sliced
100g Shiitake mushrooms, wiped and thinly sliced
1 cup Arborio rice
1 x 10g vegetable stock cubes, crumbled
5 cups boiling water
2 cobs fresh corn, kernels removed from cob
2 tablespoons grated parmesan cheese
2 tablespoons chopped parsley
Method
- Heat oil in a heavy based saucepan. Add garlic, onion and mushrooms. Saute until soft. Stir through rice. Combine stock cubes and boiling water in a large jug.
- Gradually add hot liquid, 1 cup at a time to rice, and simmer. Wait until liquid has been absorbed before adding the next cup. Add fresh corn kernels in the last 5 minutes. Cook until rice is tender and risotto creamy.
- Fold through cheese and parsley. Serve immediately topped with extra parmesan cheese and chopped parsley.
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