Shiitake Mushroom Risotto Recipes

SHIITAKE AND BABY BELLA MUSHROOM RISOTTO

Steps:

• 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.

SHIITAKE MUSHROOM RISOTTO

Steps:

• Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, 5 to 7 min. or until tender. Remove from skillet.
• Heat remaining oil in same skillet. Add onions; cook 3 min. or until onions are crisp-tender, stirring frequently. Stir in rice; cook 1 min. Add wine; cook and stir 2 min. or until wine is absorbed. Reduce heat to medium-low.
• Add 1/2 cup broth; cook, stirring frequently, 3 min. or until absorbed. Repeat with remaining broth, cooking after each addition until broth is absorbed and adding mushrooms and thyme with the last addition of broth. Remove skillet from heat. Stir in cheese.

MUSHROOM RISOTTO WITH DRIED PORCINI AND SHIITAKE MUSHROOMS

Steps:

• Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
• Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
• Set mushrooms aside.
• Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
• In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
• Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
• Add wine to onion/rice mixture; stir and allow to evaporate.
• Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
• When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY

Steps:

• Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
• Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
• Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
• Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
• Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
• Add the white wine and cook until the wine has evaporated, stirring occasionally.
• Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
• Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
• Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
• Top with parsley, Parmesan, salt, and pepper.
• Enjoy!