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Shiitake Mushroom Risotto
30 minutes cook
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Ingredients
  • 4 cups chicken stock, plus more as needed
  • 10 oz mushrooms, such as shiitake, thinly sliced
  • 2 medium to large shallots, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup (220 g) Arborio rice
  • 1 cup dry white wine
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon kosher salt
  • 1/2 cup (40 g) Parmesan cheese, finely grated
  • 1 tablespoon fresh chives
Steps
Step 1 of 19
Step 1

Heat the chicken stock in a saucepan until hot, then keep it warm over low heat.

1. Heat the chicken stock in a saucepan until hot, then keep it warm over low heat.
2. Thinly slice the mushrooms and finely chop the shallots.
3. Heat the butter and olive oil in a Dutch oven or large saucepan over medium heat.
4. Add the shallots and cook for about 2 minutes, until softened.
5. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until softened.
6. Add the Arborio rice and cook for 3–4 minutes, stirring frequently, until the grains become slightly translucent.
7. Pour in the white wine.
8. Add the black pepper and kosher salt.
9. Cook, stirring frequently, until the wine is almost completely absorbed.
10. Reduce the heat to medium-low.
11. Add the hot stock about 1/2 cup at a time, stirring constantly.
12. Wait until each addition is almost completely absorbed before adding more stock.
13. Continue adding stock and stirring until the rice is tender and creamy, about 20–25 minutes.
14. Add extra hot stock or water if needed until the rice is cooked through but still has a little bite.
15. Remove from the heat.
16. Stir in the grated Parmesan until melted and creamy.
17. Stir in the chopped chives.
18. Garnish with additional Parmesan and chives.
19. Serve immediately while the risotto is loose and creamy.
Media

Arborio rice slowly absorbs hot stock, white wine, and the flavor of sautéed mushrooms and shallots until it turns creamy and velvety. Parmesan and chives finish it off with a savory richness that makes it feel special without being complicated.

Recipe Details
Category Mushroom Lover’s Favorite
Cook 30 minutes
Description

This mushroom risotto slowly builds a creamy texture by adding hot chicken stock to Arborio rice a little at a time. Shallots and sliced shiitake or other mushrooms cook in butter and olive oil first, creating an aromatic base before the rice is toasted and dry white wine is absorbed. Frequent stirring releases the rice's starch while keeping the grains pleasantly firm. Parmesan and chives are added off the heat for a rich, fresh finish. Serve immediately while the risotto is loose and velvety, either as a special side or a satisfying bowl on its own.