INGREDIENTS:½ oz. sliced dried shiitake mushrooms 1 cup green soybeans (edamame) 3 cups vegetable stock 3 Tbsp. margarine 1 onion, finely chopped 1 cup Arborio rice ½ cup dry white wine ½ tsp. ground white pepper to taste, salt ½ cup fresh Parmesan cheese 1 Tbsp. fresh parsley DIRECTIONS:Soak shiitake mushrooms in 1 cup water for 20 minutes. Drain and reserve liquid. Cook soybeans in saucepan of boiling water for 2 minutes. Drain. Place stock and reserved mushroom liquid in saucepan and keep ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.