Shiitake & Hodo BBQ Cubes Risotto

Yields: 2-4 servings depending if it’s a main or side dish

Recipe and Photo by the Hodo Kitchen

Fall and Winter call for comforting aromatic dishes like this Shiitake and BBQ Cube Risotto. Shiitakes, the earthiest of mushrooms, pair well with our smoky BBQ Cubes to make a comforting Italian classic come together with cultural nods to Asia and the American South!

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Ingredients

• 1 (8oz) pack of Hodo BBQ Cubes locate product

• 6 large Shiitake mushrooms

• 2 tbsp vegetable oil

• 1 cup arborio rice

• 1.5 cups of vegetable stock

• 3 tbsp Miyoko's butter

• 1 large shallot minced

• Salt & pepper to taste

• 1 cup dry white wine

• 1/2 cup grated Follow Your Heart parmesan

• 5 sprigs of parsley, stems removed & leaves chopped

Instructions

1. Open Hodo BBQ Cubes, dump into your preferred pan and heat till warmed through and slightly crisped, then set aside

2. Slice or Cube your mushrooms, depending on how you liike them! Have fun and experiment since Risotto is all about the mouth feel.

3. Take a deep steel or non-stick pan and add a tbsp of butter and on medium heat, saute the shallots with a pinch of salt till translucent

4. Add another pat of butter and add the mushrooms and cook till cooked through

5. Now add in the uncooked rice and fully coat and cook till the dry rice smell has wafted away

6. Turn the heat to high and add the white wine

7. stir through and cook till the acidity has disappeared, then reduce to medium low

8. Now add the stock till it covers the rice, and bring the flame down till it is bubbling lightly

9. Stand by and stir occasionally, adding more stock by the spoonful as it absorbs into the rice (approx 20 minutes)

10. Cook until the rice grains are silky smooth with an al dente bite.

11. Remove from heat, plate and add to each bowl the following, more butter, parmesan, Hodo BBQ Cubes, fresh black pepper and parsley

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Shiitake & Hodo BBQ Cubes Risotto

Yield: 2- 4 Servings

Author: The Hodo Kitchen

Shiitakes, the earthiest of mushrooms, pair well with our smoky BBQ Cubes to make a comforting Italian classic come together with cultural nods to Asia and the American South!

Ingredients

• 1 (8oz) pack of Hodo BBQ Cubes LOCATE PRODUCT
• 6 large Shiitake mushrooms
• 2 tbsp vegetable oil
• 1 cup arborio rice
• 1.5 cups of vegetable stock
• 3 tbsp MIYOKO'S butter
• 1 large shallot minced
• Salt & pepper to taste
• 1 cup dry white wine
• 1/2 cup grated FOLLOW YOUR HEART parmesan
• 5 sprigs of parsley, stems removed & leaves chopped

Instructions

1. Open Hodo BBQ Cubes, dump into your preferred pan and heat till warmed through and slightly crisped, then set aside
2. Slice or Cube your mushrooms, depending on how you liike them! Have fun and experiment since Risotto is all about the mouth feel.
3. Take a deep steel or non-stick pan and add a tbsp of butter and on medium heat, saute the shallots with a pinch of salt till translucent
4. Add another pat of butter and add the mushrooms and cook till cooked through
5. Now add in the uncooked rice and fully coat and cook till the dry rice smell has wafted away
6. Turn the heat to high and add the white wine
7. stir through and cook till the acidity has disappeared, then reduce to medium low
8. Now add the stock till it covers the rice, and bring the flame down till it is bubbling lightly
9. Stand by and stir occasionally, adding more stock by the spoonful as it absorbs into the rice (approx 20 minutes)
10. Cook until the rice grains are silky smooth with an al dente bite.
11. Remove from heat, plate and add to each bowl the following, more butter, parmesan, Hodo BBQ Cubes, fresh black pepper and parsley

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