Shiitake and Baby Bella Mushroom Risotto

    Shiitake and Baby Bella Mushroom Risotto

    (36)
    30min


    30 people made this

    About this recipe: This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1/2 shallot, minced
    • 110g shiitake mushrooms, stems removed, caps sliced
    • 90g cremini mushrooms (baby bellas), sliced
    • 2 tablespoons butter
    • 1 3/4 cups Arborio risotto rice
    • 1 1/4 cups (310ml) dry white wine
    • 3 sprigs fresh thyme, chopped
    • 1 pinch celery salt
    • 1 pinch salt and pepper to taste
    • 1 litre hot vegetable stock
    • 2 tablespoons butter
    • 1/2 cup (40g) freshly grated Parmesan cheese
    • 1/4 cup chopped flat-leaf parsley

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and 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 shallot 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 chopped parsley before serving.
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    Reviews and ratings
    Global ratings:
    (36)

    Reviews in English (26)

    by
    31

    My first time making risotto solo and it came out perfectly! Mine took quite a bit longer than etimated, and used more liquid, but I made it in a deep skillet rather than a saucepan, which may have affected the speed of evaporation/absorbtion...I don't know. Anyway, I'm giving this recipe 5 stars because I followed it exactly (which includes the 'as needed' and 'until' parts of the recipe) and it worked like a charm. Risotto is not at all hard to make, but it is certainly boring and time consuming - so it probably won't happen often at my house, but was definitely worth trying. Thanks for the recipe!  -  23 Apr 2009  (Review from Allrecipes US | Canada)

    by
    22

    Great recipe. You will have to stir this for a good 20 minutes but like was mentioned, it is well worth it. I added a clove of garlic to sautee at the beginning and then added 2 bay leaves to the warm vegetable stock. My family loved it. I will use this one again for sure.  -  09 Nov 2008  (Review from Allrecipes US | Canada)

    by
    21

    This was soooo good! I will definetely make this one again. I made no changes to this recipe, it's perfect! Thanx for sharing!  -  21 Apr 2007  (Review from Allrecipes US | Canada)

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