Taiwanese Mushroom Seaweed Risotto

Makes 2 Servings

• ¾ cup of white rice grains
• 3 cups vegetable broth, ½ cup white wine (optional)
• 1~ tsp Kokumori Mirin (for umami)
• 1~ tbsp olive oil and vegan butter
• 3~ tbsp GuWang Shiitake Mushroom & Seaweed Sauce
• ½ medium onion, finely diced
• 2 cloves garlic, finely minced
• 5-6 rehydrated shiitake mushrooms, sliced
• ¼ cup grated Parmesan cheese (sub nutritional yeast)
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

1. In a large pan, heat 1 tbsp of olive oil and butter over medium heat. Add the rehydrated sliced mushrooms and cook until browned and tender. Season with mirin and a pinch of salt and pepper. Remove from the pan and set aside.
2. In the same pan, add the remaining olive oil and butter. Sauté the diced onion with minced garlic until soft and translucent, about 3-4 minutes.
3. Add your rice grains to the pan and stir for 1-2 minutes, allowing the rice to become lightly toasted and coated with the oil and butter.
4. Feel free to skip this step if you aren't adding alchohol. Pour in the white wine to deglaze, stirring until it evaporates (approx. 2 mins)
5. Microwave your broth till warm. Add the warmed broth, one ladleful at a time and also gradually incorporating the special Mushroom Seaweed sauce. Stir the risotto constantly, making sure to let the rice to absorb the liquid before adding more. Continue this process for a until the rice is tender but still slightly firm (al dente). You can also cover with a lid and steam for a few minutes if you like a softer texture.
6. Once the rice is cooked, stir in the cooked mushrooms, grated Parmesan cheese, and heavy cream (if using). Season with salt and pepper to taste. Remove from heat and let it sit for a couple of minutes to thicken.

Garnish and serve: Serve the risotto warm, garnishing with chopped parsley and extra Parmesan cheese if desired!