Shiitake and Baby Bella Mushroom Risotto Recipe
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Shiitake and Baby Bella Mushroom Risotto

By: WAIX0713  
"This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture."

Rating: This weblink has been rated 13 times with an average star rating of 4.6 Read Reviews (11)

Rate/Review | 711 people have saved this

Prep Time:
25 Min
Cook Time:
35 Min
Ready In:
1 Hr

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Original Recipe Yield 6 servings
 

Ingredients

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 439 | Total Fat: 12.7g | Cholesterol: 28mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
My first time making risotto solo and it came out perfectly! Mine took quite a bit longer than... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2008 by Maureen 
Much too salty for our taste, even leaving out the celery salt. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by BELNN 
Great recipe. You will have to stir this for a good 20 minutes but like was mentioned, it is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by Rose 
This recipe is very good. I used canned vegetable stock. I found it to be a little salty so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2007 by CARLYNSMOMMY 
This was soooo good! I will definetely make this one again. I made no changes to this recipe,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2007 by ahoffort 
Very good. I would make this again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2007 by cookingmama007 
this is a delicious dish. highly recomment MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2007 by deiders 
This was my first time making risotto it was alot of work and I didn't find it to be all that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by firelinea 
Yummy. My first time eating risotto. I loved it. Thanks for the recipe. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2009 by Cheff Jeff 
I have never eaten risotto before, much more cooked it. It was FABULOUS! My only slight... MORE

 
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