Use high-quality vegetable stock for the best flavor. Homemade stock is ideal, but a good store-bought variety will also work well. Constant stirring is key to achieving a creamy risotto. Don't be tempted to leave the pot unattended. Adjust the seasoning to your liking. Taste frequently and add more salt, pepper, or thyme as needed. For a richer flavor, try using a combination of vegetable and chicken stock. Leftover risotto can be stored in the refrigerator for up to 2 days. Reheat gently with a little extra stock or water to restore its creamy consistency.
Shiitake and Baby Bella Mushroom Risotto
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS124
Savor the earthy elegance of our Shiitake and Baby Bella Mushroom Risotto, a creamy indulgence where the rich umami of mushrooms meets perfectly cooked Arborio rice. This dish is a celebration of simple ingredients transformed into a comforting and sophisticated culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol28 mg
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Fiber2 g
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Protein10 g
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Saturated Fat7 g
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Sodium558 mg
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Sugar3 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the minced shallot and cook for about 30 seconds, until softened and fragrant. Add the sliced shiitake and baby bella mushrooms and cook, stirring occasionally, until they begin to brown and release their moisture, about 5-7 minutes.
02
StepAdd the Arborio rice and 2 tablespoons of butter to the saucepan. Reduce the heat to medium and cook, stirring constantly, until the rice is translucent and slightly toasted, about 2-3 minutes. This step is crucial for developing the risotto's creamy texture.
03
StepPour in the dry white wine and simmer, stirring constantly, until the wine is completely absorbed by the rice, about 3-5 minutes. Season with chopped fresh thyme, celery salt, salt, and freshly ground black pepper to taste. Reduce the heat to medium-low.
04
StepBegin adding the hot vegetable stock, one-third at a time. Pour in the first third of the stock and cook, stirring constantly, until the liquid is absorbed, about 5-7 minutes. Repeat this process with the remaining stock, adding half at a time and allowing each addition to be absorbed before adding the next. Continue stirring constantly to release the starches from the rice and create a creamy consistency.
05
StepAfter all the stock has been absorbed, taste the risotto. The rice should be tender but still have a slight bite (al dente). If needed, add a little hot water and continue cooking until the desired consistency is reached.
06
StepRemove the risotto from the heat and stir in the grated Parmesan cheese, chopped parsley, and remaining 2 tablespoons of butter. Stir vigorously to combine and create a creamy, luscious texture. Let the risotto rest for a minute or two before serving.
07
StepServe immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley. Enjoy!
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Tia Wolff
Jun 8, 2025The measurements were precise, and the cooking times were accurate. A well-written and reliable recipe.
Rodger Jenkinsbeahan
Mar 14, 2025I substituted vegetable broth with chicken broth because that's what I had and it was still so yummy! Thank you.
Daphnee Mueller
Oct 28, 2024I've made risotto many times, but this recipe is by far the best. The thyme adds a wonderful aroma and flavor.
Calista Lynchmccullough
Aug 13, 2024My family loved this risotto! It's a new favorite in our household.
Peter Spinkapredovic
Jul 1, 2024This risotto was absolutely divine! The mushrooms were perfectly cooked, and the texture was spot on.
Neha Pollich
Jun 11, 2024The instructions were clear and easy to follow. Even a novice cook like me was able to make a restaurant-quality dish.
Rex Willms
May 31, 2024I appreciate the tips provided. The advice about using hot stock and stirring constantly was very helpful.
Era Kunde
Apr 29, 2024I added a bit of truffle oil at the end as suggested, and it was a game-changer! So delicious.
Meda Mosciski
Feb 22, 2024I made this risotto for a dinner party, and it was a huge hit! Everyone raved about it.