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Szechuan
Shitake Risotto
From: Hazel Barker
You know those times when you don't have much in the cupboard,
you don't want to go out shopping, you don't want to spend hours
in the kitchen, but you are hungry?
Well, this is what I tried last night, it was really easy and
it was delicious.
Even the SO (who usually refuses to eat anything without meat in
it) said it was good. China meets Italy:
- 2 tablespoons Szechuan peppercorns
- 2 14 1/2-ounce cans veggie stock)
- 1 ounce dried shiitake mushrooms, stemmed (I didn't stem them)
- 2 tablespoons (1/4 stick) margarine
- 1/3 cup minced shallots
- 3/4 cup arborio or medium-grain white rice
(I used arborio, I love it)
- 1/4 cup dry wine (I used a medium sweet one)
- 1 tablespoon low-sodium soy sauce
(mine wasn't low sodium, it was a Tamari, and I think I forgot
to add the salt at the end anyway)
Heat peppercorns in medium saucepan over high heat 1 minute.
Add broth and mushrooms and bring to boil.
Cover, remove from heat and steep 30 minutes.
Transfer mushrooms to bowl.
Strain broth.
Thinly slice mushrooms (I also cut off the hard bits of the stems
at this point).
Melt margarine in heavy medium saucepan over medium heat.
Add mushrooms and shallots; saute 3 minutes.
Stir in rice.
Mix in wine and soy sauce and bring to boil.
Add all but 1/2 cup broth.
Simmer uncovered 20 minutes, stirring occasionally.
Continue cooking until rice is tender and mixture is creamy, adding
remaining 1/2 cup broth if necessary to make creamy, stirring occasionally,
about 5 minutes longer.
Season with salt and serve.
4 Servings (I say 2 servings!)
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