Fresh Shiitake Mushroom Risotto

    Fresh Shiitake Mushroom Risotto

    14saves
    1hour


    34 people made this

    Fresh shiitake have the best texture but if you can only get dried soak them in water first. This risotto is extremely good.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1/2 eschalot, minced
    • 125g shiitake mushrooms, stems removed, caps sliced
    • 100g button mushrooms, sliced
    • 2 tablespoons butter
    • 1 3/4 cups (240g) Arborio rice
    • 1 1/4 cups (310ml) dry white wine
    • 3 sprigs fresh thyme, diced
    • 1 pinch celery salt
    • 1 pinch salt and pepper, to taste
    • 4 cups (1 litre) hot vegetable stock
    • 2 tablespoons butter
    • 1/2 cup freshly grated Parmesan cheese
    • 1/4 cup diced flat-leaf parsley

    Directions
    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Heat olive oil in a large saucepan over medium-high heat. Stir in eschalot and cook for 30 seconds then add shiitake and button mushrooms; cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium and cook until the eschalot and mushrooms have turned golden brown.
    2. Pour in white wine and simmer until evaporated; stirring constantly. Season with thyme, celery salt, salt and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock and cook until evaporated stirring constantly; about 7 minutes.
    3. Pour in another third of the vegetable stock and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
    4. Stir in butter, Parmesan cheese and diced parsley before serving.

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    Reviews (2)

    karincalvinho
    2

    This recipe is perfect. Easy and delicious. I was too lazy too get out and buy more ingredients, so I just used shiitake mushrooms and sake (azuma mirim) instead of white wine. Also used onions and garlic instead of eschalot and white rice instead of Arborio. Even with all this changes it was great. Really a foolproof and forgiving recipe. Just one correction: it serves 3, because people want to help themselves twice. - 17 Feb 2013

    0

    Absolutely gorgeous! The only thing I added was peas for my pea freak husband. If you want to impress, make this. A very good risotto! ! ! - 24 Sep 2013

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