How to make
The shiitake mushrooms are soaked in water to soften for about 20-30 minutes. Set aside.
Place the cleaned vegetables, cut into large pieces, in 1 liter of water. Put them on a moderate stove to cook for about 20-25 minutes.
Cut the onion and garlic very finely. Put them in a pot with olive oil, add chopped parsley. They are fried briefly until they are soft.
Drain the mushrooms, add them finely chopped to the onion and garlic, reduce the heat, cover and cook for about 10 minutes, stirring occasionally. Remove from heat. Set them aside.
Pour a little olive oil into a thick-bottomed pot, heat it up and add the rice. Cook, stirring continuously, for about 2 minutes until glassy.
Lower the heat, pour in a ladleful of the vegetable broth, stir until the liquid is absorbed, and add the broth again. So until the broth runs out, for about 15-20 minutes.
Shortly before removing from the heat, add the mushrooms and onions, stir and finish cooking.
Sprinkle the finished risotto with grated parmesan, add freshly ground black pepper and salt.
