Risotto ai funghi Shimeji

Although it has a pretentious name it is just a Chinese mushroom risotto  (and a small addition of mini Champignons or Button mushrooms). But the taste is unmistakable. Do not associate in this dish strong spices or garlic because mushrooms have a delicate taste and it will be lost. Which is why I decided to cook a risotto with leeks and white wine.
  I accompanied with slow cooked chicken on low heat with just slightly dehydrated vegetables salt and pepper.

What we need(for 4 people):

400 g Arborio rice (or other risotto rice )
200 g  Shimeji mushrooms
150-200 g mini Champignons mushrooms
1 leek
150 ml dry or semi-dry white wine
500 ml chicken or vegetable stock
50 g butter
50-80 g Parmesan or Pecorino cheese
5-10 g dried/dehydrated vegetables
4 big chicken drumsticks
salt and pepper to taste

How we prepare:

Remove cuticle from the Champignon mushrooms. Do not wash! Remove dust or soil with a kitchen brush. Cut mushrooms into chunks (the smaller half), the Shimeji only break them smaller bundles. Brown them in a little olive oil, until they let all the water. In another pan / skillet cook the leek we have finally sliced ​​(white part only). Then add the rice and let it absorb a little of the oil then pour wine to de-glaze , stir a little and let them simmer  to evaporate the alcohol. When the alcohol is evaporated add the dehydrated vegetables and add a bit of stock. A ladle or two at the time,steering often to bring out the starch from rice. Repeat the process until the rice is boiled al dente.  At this point add the mushrooms. butter and half the Parmesan cheese. Mix everything well and mend it with salt and pepper.
  At the same time we can do the chicken but it's better to do it before because as  it needs about 1 h 30 min-2 h to cook. It's very simple to do. I use drumsticks, cleaned, washed and I put them into a frying pan / skillet, brown in a little olive oil then cover with water add dehydrated vegetables (about 10 g), salt and pepper and let simmer up to 2 h.
Serve the mushroom risotto with chicken and shaved Parmesan on top.

Enjoy!!!