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Shiitake and Sun-Dried Tomato Risotto

Servings: 6


1 cup Dried Shiitake Slices, soaked
1/2 cup sun-dried tomatoes, soaked, chop in small pieces
6 cups low-salt chicken broth, preferably homemade
3 tablespoons olive oil
1 1/2 cups arborio rice
2 cloves garlic, minced
1 tablespoon balsamic vinegar
Spanish 1 teaspoon sweet paprika, preferably
Salt and fresh-ground pepper, to taste


Cover mushrooms and tomatoes with 3 cups water; soak overnight. Squeeze out mushrooms and tomatoes, reserving the juices. Set aside mushrooms and tomatoes. Bring reserved juice and stock to a boil in a medium saucepan and lower to a simmer.
Heat olive oil in a large pot on medium-high. Add rice and garlic. Saute a couple of minutes to brown the rice, bring careful not to burn the garlic. Add remaining ingredients except stock and reduce to medium.
Pour in a cup of stock and stir continuously. When bottom of pan shows add more, half a cup at a time. Continue for 25 minutes if you like it thicker.