Ingredient 8 - Shiitake Mushroom

Shiitake mushrooms originate from East Asia. As well as being edible these mushrooms are considered to ‘boost qi’ or life energy.

These mushrooms are not traditionally used in Italian dishes and I am quite certain the old Italian Nonna next door would shake her head in shame here at me, however this recipe is a great twist on the traditional risotto.

Serve it up with a bowl of steamed bok choy and sesame seeds.

Shiitake Mushroom and Red Curry Risotto

Serves 4

1 ½ cup dried shiitake mushrooms

2 tbsp olive oil

1 brown onion

½ tsp minced garlic

½ tsp ginger

2 tbsp red curry paste (3 tbsp if you like spice)

2 cups Arborio rice

1 cup coconut milk

5 cups chicken stock

coriander and chilli to serve

• Soak the mushrooms in boiling water for 30 minutes until soft and drain well.
• Bring the chicken stock to a gentle simmer in a small saucepan.
• Finely slice the onion and ginger. Heat the olive oil in a medium sized saucepan. add the garlic, ginger and onion and sauté until the onion is soft and golden.
• Mix in the red curry paste, stirring until fragrant.  Add the rice and continuously stir until the rice granules become translucent and you can hear a ‘sucking noise’.
• Pour in the coconut milk, again stirring continuously until the liquid is absorbed. Repeat this process with the chicken stock, adding 1 cup of stock at time and including the shiitake mushrooms with the 3^rd cup. This whole process will take around 20 minutes.
• Try the rice once the 4^th cup of stock has added – you want the rice to have a slight bite to it and not be soggy. If still undercooked and chewy then finish the remaining stock. If al dente then remove from heat and stir the parmesan cheese through the risotto.
• Serve with chopped coriander and fresh chilli.