Shiitake risotto recipe

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.

Prep Time

10 minutes

Cooking Time

25 minutes

Servings

2

Kitchen

Italian

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

Directions

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