Mushroom Risotto

Name: Mushroom Risotto
Yield: 2
Ingredients: 1 cup of shiitake mushrooms; 1 cup of shimeji mushrooms; 1 cup of frozen champignon mushrooms; 1/2 cup of soy sauce; 1 tablespoon of butter; 1 package of mushroom risotto; Parmesan cheese, grated; Salt to taste

1
1 cup of shiitake mushrooms
2
1 cup of shimeji mushrooms
3
1 cup of frozen champignon mushrooms
4
1/2 cup of soy sauce
5
1 tablespoon of butter
6
1 package of mushroom risotto
7
Parmesan cheese, grated
8
Salt to taste

Ingredients

1
1 cup of shiitake mushrooms
2
1 cup of shimeji mushrooms
3
1 cup of frozen champignon mushrooms
4
1/2 cup of soy sauce
5
1 tablespoon of butter
6
1 package of mushroom risotto
7
Parmesan cheese, grated
8
Salt to taste

Directions

1
Begin by preparing the risotto according to the manufacturer's instructions
2
Sauté the three types of mushrooms in a skillet with butter until they're tender
3
When they're soft, add soy sauce and stir for 30 seconds
4
Remove from heat and reserve
5
When the risotto is almost done, add 2/3 of the mushrooms, Parmesan cheese, and salt to taste
6
Serve
7
At serving time, unmold and garnish with the remaining mushrooms.