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Shiitake and Baby Bella Mushroom Risotto
Shiitake and Baby Bella Mushroom Risotto
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulge in a savory mushroom and thyme risotto - a labor of love that promises decadent flavors!
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 shallot, minced
  • 4 ounces shiitake mushrooms, stems removed, caps sliced
  • 3 ounces cremini mushrooms (baby bellas), sliced
  • 1.75 cups Arborio rice
  • 4 tablespoons butter, divided
  • 1.25 cups dry white wine
  • 3 sprigs fresh thyme, chopped
  • 1 pinch celery salt
  • 1 quart hot vegetable stock
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup chopped flat-leaf parsley
Instructions:
  • In a large saucepan over medium-high heat, sauté shallot in olive oil for 30 seconds. Add mushrooms and cook until browned. Mix in rice and 2 tablespoons of butter, then stir until shallot and mushrooms are golden brown.
  • Add the wine and let it simmer until it's all evaporated while stirring frequently. Season with thyme, celery salt, salt, and pepper. Lower the heat to medium-low and pour in 1/3 of the hot vegetable stock. Cook for about 7 minutes until it's all evaporated, stirring constantly.
  • Gradually pour in half of the hot vegetable stock, stirring constantly until absorbed. Repeat with the rest of the stock. Stir continuously until the rice is creamy and tender. Add more hot water if necessary to ensure the rice is soft.
  • Add the Parmesan cheese, parsley, and the remaining 2 tablespoons of butter for a delicious finishing touch.

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