Shirataki Rice Mushroom Risotto Recipe

Ingredients (serves two)
Two packets of ready-to-eat Shirataki rice?or 80g of Dry Shirataki soaked in hot water for 20 mins and drained
2 tbsp dried porcini or Shiitake mushrooms
1 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped or crushed
160g chestnut mushrooms, sliced
80ml dry white wine
one vegetable or mushroom stock cube suitable to make 500ml
1 tbsp chopped fresh parsley
15g butter
salt and freshly ground black pepper
freshly grated parmesan (or similar vegetarian hard cheese), to serve



1. Soak the porcini or Shiitake mushrooms in 200ml of hot water for 15 minutes.

2. Heat the oil in a saucepan and add the onion and garlic. Fry over a gentle heat for a couple of minutes, until softened. Add the sliced chestnut mushrooms and fry for a further 2-3 minutes, until browned.

3. Drain the porcini mushrooms in a sieve lined with kitchen paper and retain the soaking liquid. Roughly chop the porcini mushrooms. Add the vegetable stock cube to the soaking liquid and add water to make approximately 360ml stock. Pour the stock into the saucepan with the chestnut mushrooms, add the wine, the packets of ready-to-eat Shirataki rice (or soaked and drained Dry Shirataki) and the porcini mushrooms. Simmer, stirring occasionally until the liquid has been reduced.

4. Add butter. Season with salt and pepper, to taste. Serve with freshly grated Parmesan and chopped fresh parsley.