Shiitake risotto recipe

Name: Recette de risotto shiitake
Prep time: 35 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Italien
Ingredients: 200 g de riz arborio; 150 g de shiitakés frais (ou réhydratés); 1 petit oignon; 1 gousse d’ail; 80 cl de bouillon de légumes chaud; 10 cl de vin blanc sec; 40 g de parmesan râpé; 30 g de beurre; 2 c. à s. d’huile d’olive; Sel, poivre

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Kitchen

Italian

Portion

Preparation time

10 minutes

Cooking time

25 minutes

Calories

2224

This risotto showcases shiitake mushrooms, known for their intense, woody flavor. Slowly cooked in hot broth and finished with Parmesan cheese, it offers a melt-in-the-mouth texture and a deep aroma, perfect as a main course or a refined side dish.

Ingredients

200 g Arborio rice
150 g fresh (or rehydrated) shiitake mushrooms
1 small onion
1 clove of garlic
80 cl of hot vegetable broth
10 cl dry white wine
40 g grated Parmesan cheese
30 g butter
2 tablespoons olive oil
Salt and pepper

Instructions

Clean and slice the shiitake mushrooms. Slice the onion and garlic.
Heat the olive oil in a saucepan, then sauté the onion until it becomes translucent.
Add the garlic and shiitake mushrooms and sauté for 3–4 minutes.
Add the rice and stir until it becomes pearly.
Deglaze with white wine and allow to evaporate.
Add the hot broth one ladleful at a time, stirring regularly, for about 18–20 minutes.
Remove from heat, add butter and Parmesan cheese, stir, adjust seasoning, and serve immediately.

Recipe notes

A creamy Japanese-inspired risotto, where the umami of shiitake mushrooms meets the sweetness of perfectly pearly rice. Simple, elegant, and comforting.

Nutrition

per serving: Calories; 2224

Amount/serving % of recommended daily intake

Carbs: 347 grams; 116%
Protein: 120 grams; 240%
Fat: 31 grams; 48%
Saturated fatty acids: 7 grams; 43%
Cholesterol: 14 milligrams; 5%
Fiber: 131 grams; 525%
Sugar: 27 grams; 30%
Sodium: 2,656 milligrams; 115%
Iron: 36 milligrams; 198%
Potassium: 4215 milligrams; 120%

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