Asparagus and Shitake Risotto
1 cup dried shiitake mushrooms
1 cup hot water
1 onion, chopped
8 sun dried tomatoes, not packed in oil, diced
2-4 cloves garlic, minced
2 splashes red wine or sherry (about 1 1/2-2 tablespoons) or 1/4 cup water
2 cups arborio rice
3-5 cups broth, divided
1/2 pound asparagus, chopped to 1" pieces
salt and pepper, to taste
1. Soak mushrooms in hot water for 15 minutes (cover and force mushrooms to be submerged). Squeeze out excess water and coursely chop.
2. In a large pot, saute onion in water for 1-2 minutes. Add garlic and diced sun-dried tomatoes and vegan wine or water. Cook for 5 minutes, until onion is soft.
3. Add rice, stirring, for about 1 minute. Deglaze pan with 1/2 cup broth. When broth boils, bring to medium and stir constantly. When broth is absorbed, add an additional 1/2 cup.
4. Keep adding broth in 1/2 cup increments and stirring constantly. After 5 to 10 minutes of this, add asparagus and mushrooms. Continue until rice is tender, about 25 to 30 minutes. Season with salt and pepper. Serve immediately.'