Shiitake and Baby Bella Mushroom Risotto Recipe - Allrecipes.com
Shiitake and Baby Bella Mushroom Risotto Recipe
  • READY IN 1 hr

Shiitake and Baby Bella Mushroom Risotto

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2009

My first time making risotto solo and it came out perfectly! Mine took quite a bit longer than etimated, and used more liquid, but I made it in a deep skillet rather than a saucepan, which may have affected the speed of evaporation/absorbtion...I don't know. Anyway, I'm giving this recipe 5 stars because I followed it exactly (which includes the 'as needed' and 'until' parts of the recipe) and it worked like a charm. Risotto is not at all hard to make, but it is certainly boring and time consuming - so it probably won't happen often at my house, but was definitely worth trying. Thanks for the recipe!

 
Most Helpful Critical Review
Feb 05, 2008

Much too salty for our taste, even leaving out the celery salt.

 
Nov 09, 2008

Great recipe. You will have to stir this for a good 20 minutes but like was mentioned, it is well worth it. I added a clove of garlic to sautee at the beginning and then added 2 bay leaves to the warm vegetable stock. My family loved it. I will use this one again for sure.

 
Apr 21, 2007

This was soooo good! I will definetely make this one again. I made no changes to this recipe, it's perfect! Thanx for sharing!

 
Jul 08, 2009

I have never eaten risotto before, much more cooked it. It was FABULOUS! My only slight variation was I couldn't find whole Parmesan to grate, so I used the shredded type; it melted right in. Also, when I cooked the shallots on medium high, they burned right away -- so I started over and cooked everything down a notch.

 
Jun 01, 2009

This recipe is almost perfect. It was my 2nd time making risotto and the last time I made way too much. I cut the recipe and I still ended up with a lot of left over.

 
Jan 01, 2008

This recipe is very good. I used canned vegetable stock. I found it to be a little salty so next time I will not add the celery salt.

 
Feb 24, 2010

This came out GREAT! I only used the baby bellas because that was available. If you have any reservations about trying to make risotto, try this receipe--it's easy and the results are awesome.

 

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Nutrition

  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 60.7 g
  • 20%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 622 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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