Smoked Pork / Shiitake, Portobello, And Domestic Mushroom Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat and keep it warm.

2. 2

   Sauté the Aromatics

   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Cook the Mushrooms

   Add the sliced shiitake, portobello, and domestic mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture.

4. 4

   Toast the Rice

   Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.

5. 5

   Add Broth Gradually

   Begin adding the warm vegetable broth to the rice mixture, one ladle at a time. Stir continuously and allow the rice to absorb the broth before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Incorporate Smoked Pork

   Once the risotto is creamy, gently fold in the shredded smoked pork. Allow it to heat through.

7. 7

   Finish with Cheese and Seasoning

   Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Serve

   Spoon the risotto onto plates, garnish with chopped parsley, and serve immediately.