Shiitake Mushroom Risotto Recipe

Name: Shiitake Mushroom Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups vegetable or chicken broth; 1 ounce dried shiitake mushrooms; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 8 ounces fresh shiitake mushrooms, stemmed and sliced; 2 tablespoons unsalted butter; 1/2 cup grated Parmesan cheese; 1 teaspoon fresh thyme leaves; Salt and freshly ground black pepper to taste

Italian · Main course · 45 min total

Shiitake Mushroom Risotto recipe videos

This creamy, earthy risotto highlights the rich umami flavor of shiitake mushrooms, balanced with Parmesan and a touch of thyme. A comforting yet elegant dish perfect for a cozy dinner.

10
min prep

35
min cook

4
servings

420
kcal/serving

Ingredients

6 cups vegetable or chicken broth
1 ounce dried shiitake mushrooms
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
8 ounces fresh shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste

Instructions

In a small saucepan, bring 1 cup of the broth to a simmer. Add dried shiitake mushrooms and let soak for 20 minutes. Remove mushrooms, squeeze dry, and chop. Strain soaking liquid through a fine-mesh sieve and add to remaining broth. Keep broth warm over low heat.
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Add Arborio rice and stir to coat with oil, cooking for 1-2 minutes until edges become translucent.
Pour in the wine and stir until absorbed.
Begin adding warm broth one ladleful at a time (about 1/2 cup), stirring frequently and waiting until each addition is mostly absorbed before adding the next. Reserve about 1/2 cup of broth for later.
After about 15 minutes of adding broth, stir in the chopped rehydrated shiitakes and fresh sliced shiitakes. Continue adding broth and stirring until rice is creamy and al dente, about 10-15 minutes more. You may not need all the broth.
Remove from heat. Stir in butter, Parmesan cheese, and thyme. If the risotto seems too thick, add a little of the reserved broth to loosen. Season with salt and pepper to taste. Serve immediately.

Tips

For extra umami, add a splash of soy sauce or a teaspoon of miso paste along with the butter.
If fresh shiitakes are unavailable, use all dried (about 2 ounces) and rehydrate as directed.
Risotto is best served immediately; leftovers can be formed into patties and pan-fried for crispy risotto cakes.

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