SHIITAKE CHEESE RISOTTO

STEP 1

Boil 4cups of water and liquid from canned shiitake in a soup pot and add the consommé
powder to make the consommé liquid.

STEP 2

Heat olive oil and garlic in another pot over medium heat. When fragrant, stir in onions,
cooked rice, and shiitake mushrooms in that order.

STEP 3

Add a cup of the consommé liquid to the pot. After the liquid is reduced, then add another cup of consommé liquid. Cook over low-medium heat, stirring constantly to prevent scorching, until al dente, about 20 – 25 minutes. Remove from heat and season with grated cheese, salt and pepper.

STEP 4

Stir in butter, parmesan grated cheese, and chopped parsley before serving.