Recipe by WAIX0713
"This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture."
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shiitake mushrooms, stems removed, caps sliced
cremini mushrooms (baby bellas), sliced
1 3/4 cups
1 1/4 cups
dry white wine
fresh thyme, chopped
salt and pepper to taste
hot vegetable stock
freshly grated Parmesan cheese
chopped flat-leaf parsley
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!
Much too salty for our taste, even leaving out the celery salt.
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.
This was soooo good! I will definetely make this one again. I made no changes to this recipe, it's perfect! Thanx for sharing!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Shiitake and Baby Bella Mushroom Risotto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 114
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