Shiitake & Brown Mushroom Risotto

Yes, a labour of love. And the result was delicious. The shiitake powder gives this Shiitake & Brown Mushroom Risotto a potent flavour kick, not to mention a good dose of health. And this particular fungus has – and notice the amusing wordplay – antibacterial, antiviral, and antifungal properties. It helps boost your immune system, balance blood sugar levels, and reduce inflammation.

Of course there are easier ways to use it; mash into avo, sprinkle over roast veggies, or stir into soup. But if you feel like a bit of a kitchen adventure with a tasty result to share with your family and guests, we highly recommend trying your hand at this risotto.

Now, speaking of soup, we made a rather tasty one that we’d like to share with you. It was easy to make, and satisfyingly hearty. And if you make both the Shiitake Mushroom Soup and the risotto this week, your shopping list will do a nice overlap.

Happy and healthful cooking!

SHIITAKE & BROWN MUSHROOM RISOTTO

Serves 4

Ingredients

  • a few glugs of olive oil
  • 1 cup diced onion
  • 250g portabellini mushrooms, sliced
  • 1 tsp cumin seeds
  • 1 Tbsp fresh garlic, diced
  • 1 Tbsp thyme, chopped
  • 1 cup arborio risotto
  • 2 Tbsp balsamic
  • 3½ cups warm vegetable stock or bone broth
  • ¼ cup Drasanvi Shiitake Mushroom Powder
  • 1 tsp salt

Garnish Suggestions

  • Sliced wild mushrooms, lemon zest and microgreens
  • Fresh thyme and sliced spring onions
  • Toasted sesame seeds and a swirl of coconut cream

Instructions

  1. In a large pan with high sides, sautée the onion, mushrooms and cumin in a generous glug of olive oil on high until the onions start turning glassy. Adjust the heat if needed, to prevent burning.
  2. Turn the heat down to medium-high and stir the garlic and thyme in.
  3. Add risotto rice and stir to coat with olive oil. Add more oil if necessary. Keep stirring and sautéing until the edges of the rice start turning translucent (5-10 minutes).
  4. Add the balsamic vinegar, and 1 cup of stock, and scrape the bottom of the pan to get any caramelised bits up. Keep gently stirring until all the liquid has been absorbed.
  5. Add the shiitake powder and another ½ cup of stock, and stir until it has been absorbed, and then repeat with the stock and the stirring, waiting each time until it has been absorbed before adding another. Keep going…
  6. Start tasting the risotto when you’re just past halfway with the stock. The rice should start losing its starchiness and the dish should start turning creamy. You’re done when the rice has the texture of the way you like your pasta (al dente or beyond). Your stock may or may not be finished.
  7. Add salt to taste, garnish and serve.

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