Annual Warehouse Event 2018
Serves 5-6 pax
40 min
Intermediate
15 Fortune Tea Flower Shiitake Mushrooms, soaked overnight and thinly sliced
2 cloves garlic, finely chopped
½ onion, finely chopped
1.5 cups of Japonica or Arborio rice
1 stalk fresh parsley, finely chopped for garnish
6 cups shiitake mushroom stock (soaking water)
2 tbsp olive oil
2 tbsp unsalted butter
½ tsp dried thyme
1 tsp salt
Pepper, to taste
½ cup white wine
90g grated parmesan
2 tbsp Dried Scallop In XO Sauce
Take 15 pieces of Fortune Tea Flower Shiitake Mushrooms. Soak with 8 cups of cold water overnight.
Squeeze out excess water from the Tea Flower Mushrooms and set aside the stock for later.
Finely slice the reconstituted mushrooms. Finely chop 2 cloves of garlic and ½ an onion.
Bring 6 cups of shiitake mushroom stock to a boil over high heat. Once the stock is boiling, reduce to low heat to keep it hot.
Heat 2 tbsp of olive oil and 2 tbsp unsalted butter in a pot over medium heat. Add the onions and cook until it turns translucent. Add in the minced garlic, ½ tsp of dried thyme, 1 tsp of salt and a dash of pepper. Cook for 1 minute.
Add the rice and stir to coat evenly. Toast the rice for 1-2 minutes until fragrant.
Pour in ½ cup of white wine and cook until the wine evaporates, stirring occasionally.
Add 1 cup of the hot stock and stir to combine. Stir occasionally until the stock is fully absorbed. Toss in the sliced Tea Flower Mushrooms and continue to add the stock ½ cup at a time until the broth fully absorbs for about 15-20 minutes in total.
Once the rice is al dente, remove from heat. Add in 2 tbsp of Dried Scallop In XO Sauce and 90g of grated parmesan. Stir till evenly combined.
Garnish with chopped parsley and serve.