Shiitake mushroom risotto

Ingredients:

100 g shiitake mushrooms
2 cups of risotto rice
half a litre of stock
2–3 tablespoons of white wine
50 g butter
1 tablespoon of sage
2 tablespoons of grated parmesan
oil, salt

Preparation:
Dice the mushrooms and fry in the butter. Season with salt, then add the rice and stir. It is important to use risotto rice, as it cooks more quickly. Simmer slowly, gradually adding the stock and wine. The risotto needs to be stirred constantly to make it creamy and to ensure that it doesn’t burn.

Once the rice is tender, stir in the chopped fresh sage and parmesan and serve immediately.

Makes an excellent dinner accompanied by a crisp green salad.

For a vegan version, use vegetable fat and vegan cheese.