Shiitake mushrooms are one of the healthiest mushrooms with a bit of smoky or earthy flavour. They are best suited to a quick sauté or served in dishes such as miso soup and steamed/simmered dishes such as risottos.
And always use a creamy rice like Arborio for a risotto, it’s not just a dish, it’s part of Italy’s national heritage!
Mushroom Risotto
Cut the stems from the mushrooms, they are stringy and use only the tops.
Ingredients
- 4 cups chicken stock 0 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 1 TBSP olive oil 0 CHO
- ¼ tsp. garlic minced 0 CHO
- ¼ cup (30 gr) red onion, diced 3 CHO
- 5 oz. (150 gr) Shiitake mushrooms, roughly chopped 4 CHO
- 1 cup 193 gr arborio rice (37 CHO/45 GR dry) 158.68 CHO
- ¼ cup dry white wine 1.5 CHO
- ½ cup (35 gr) Parmesan cheese, grated 0 CHO
- Parsley to garnish 0 CHO
TOTAL CHO 167.18 CHO
- TOTAL WEIGHT 900 GRAMS
- 167.18 CHO DIVIDED BY 900 GRAMS = .185 CHO/GRAM
- 1/3 CUP = 61 GRAMS (.185 CHO x 61 GRAMS) 11.28 CHO/1/3 CUP
Instructions
- Place chicken stock in a saucepan and heat, but do not boil.
- Add oil to a medium saucepan and heat. Add onion and sauté for a few minutes before adding the garlic and sliced mushrooms.
- Cook mushrooms for about 4 minutes, while gently moving them around with a spatula.
- Add white wine and reduce to half before adding the rice, salt and pepper.
- Stir to coat the rice evenly and commence adding the stock one ladle at a time, about ½ cup.
- Gently move the rice back and forth with the spatula until it reduces almost completely before adding another ladle. Repeat until no more stock remains, about 35 – 40 minutes.
- Temperature should be a nice simmer, not a rolling boil. The rice must cook and become creamy before serving.
- Remove from heat and stir in parmesan cheese. Adjust seasoning if desired.
- Garnish with parsley.
- Serve immediately.
- Risotto can be warmed the next day with the addition of a little stock or butter.
