A delight!
We suggest an original, easy to make, slightly exotic recipe that will amaze your family and friends.
The technique of risotto is very simple, a little patience and stay close to your risotto while it cooks! You can then adapt your recipe according to your inspiration and what you have in your fridge. The only requirement is to use a good rice for risotto.
Ingredients for 4 people
- 500g of risotto rice
- 50g dried shiitake
- 1/2 onion
- 4 tablespoons of olive oil
- 3 à 4 tsp of coco milk
- 1 glass of white wine (optional)
- 1 L of vegetable broth
- 1 tablespoon curry powder
- 1/2 bunch of parsley (optional)
If you do not use white wine, increase the amount of stock by one glass.
Recipe
- Soak the mushrooms for 15' in a dish of hot water and place a plate on top to keep the mushrooms submerged (or 6 h in cold water)
- Prepare the broth: 1 heaped tablespoon in 1L of hot water
- Finely chop the onion (1/2) and fry in 3 tablespoons of oil without browning
- Add the rice and stir until it turns translucent
- Pour in the wine (optional), then 1 ladle of hot broth and stir constantly until it is completely absorbed. Repeat the operation until the end of the broth.
- In the meantime, squeeze out the excess water from the mushrooms
- Fry them for at least 15 minutes in a spoonful of olive oil and add them to the rice
- Add the coconut milk
- Stir, season with salt and pepper and add the curry powder. Stir again.
- Serve immediately and bon appétit