Asian Mushroom Risotto
1. Sauté the shimeji, king oyster and shiitake in some butter and set aside.
2. Sauté 1 chopped onion for about 5 minutes. Add some chopped garlic and ginger and stir for another minute.
3. Add arborio-rice. Stir for 1 minute until the rice is coated in butter.
4. Add a big splash of a boilinghot mixture of 1/2 vegetable and 1/2 shiitake broth with 1 T japanese soy and 2,5 T mirin. Wait until the liquid is absorbed. Then add another big spoon full of stock. Read the instructions on your aboririce to see how much stock.
5. After about 30 minutes, when the risotto is nice and creamy, add in the mushroom. Reheat. Add salt and pepper.
6. Finish with chopped chives and parmesan cheese.