Shiitake Vegetable Risotto
Designed by Wieke Nelissen
3 cups leftover brown rice or 1 ½ cup lightly polished Calasparra rice
8 shiitake mushrooms, soaked and cut into thick slices, the last part of the stem removed
1 small fennel bulb, chopped
1 carrot, chopped
4 dried tomatoes, chopped
1 tablespoon olive oil
2 tablespoons mirin
½ - 1 teaspoon sea salt or 1 small bag kombu-shiitake dashi, to your taste
2 tablespoons fi nely cut parsley as a garnish
Put the oil in a heavy saucepan and stir-fry the fennel and the carrot on a low flame, until a sweet smell arises. Add the shiitake and the dried tomatoes and stir-fry a little more, adding the mirin and salt or dashi.
In case you will use the already cooked brown rice, place it on top of the vegetables and add 2 cups water, including the soaking water of the shiitake.
Boil for 15 minutes, mix well and serve with the parsley as a garnish. Or add the polished calasparra rice and stir-fry for 1 minute, until the rice is shining. Add 4 cups of water, including the soaking water of the shiitake. Boil for 25 minutes, mix well and serve with the parsley as a garnish.
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