I dug out a box of recently expired, vacuum packed Arborio rice I bought more than 2 years back and decided to make this long overdue risotto dish. Nothing too fanciful since I don’t want to open a bottle of white wine just for the purpose, and no, no porcini or morel mushrooms here, just an existing stash of dried Chinese shiitake slices reconstituted and dumped unceremoniously into the bubbling rice and broth mixture. Stir in generous portion of Parmesan cheese and one can’t go wrong with this dish. It tasted rich, as would be expected, the bite of the rice was just about right though on the whole it could be a little more wet. Topped with lemon garlic butter grilled shrimp and a refreshing side of green salad and we have a complete meal. YUM.
(Note to self: Reserve a cup of broth to be added just before serving as cooked risotto tends to dry up pretty fast.)