READY IN 1 hr

Shiitake and Baby Bella Mushroom Risotto

Read Reviews (17)

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

Directions

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.
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.
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.
Stir in butter, Parmesan cheese, and chopped parsley before serving.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

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!

—SunnyByrd

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Most Helpful Critical Review

Feb 05, 2008

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

—Maureen

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25 Ratings

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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.

—BELNN

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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!

—CARLYNSMOMMY

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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.

—Cheff Jeff

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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.

—Cooking for DaJo

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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.

—Rose

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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.

—KitKat

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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.

Nutritional Information

Shiitake and Baby Bella Mushroom Risotto

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 439
Calories from Fat: 114

% Daily Value *
Total Fat 12.7g 20 %
Saturated Fat 6.6g 33 %
Cholesterol 28mg 9 %
Sodium 622mg 25 %
** Potassium 79mg 2 %
Total Carbohydrates 60.7g 20 %
Dietary Fiber 2.1g 8 %
Protein 9.7g 19 %
** Sugars 2.9g
Vitamin A 24 %
Vitamin C 7 %
Calcium 15 %
Iron 17 %
** Thiamin 1 %
** Niacin 6 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.