Comforting shiitake (black) mushrooms risotto with garlic, cream, wine and parmesan cheese. So simple, yummy, warm and cosy.
Just you and your bowl of warm and comforting shiitake (black) mushrooms risotto made with simple pantry ingredients like olive oil, butter, cream, parmesan, garlic and vegetable stock - so satisfying, so simple, yet so cosy. Its perfect for a decadent vegetarian meal.
I had my first homemade risotto in 2015 when I stayed in Berlin & my host family invited me for dinner one night - we cooked the entire risotto (including homemade vegetable stock) and paired it with some fresh salad and wine and boy, that was one of the most comforting meals of my life!
Fast forward five years, at the time when I am insanely in love with shiitake mushrooms or black mushrooms, I combined two of my favourite flavours: creamy parmesan texture + the super flavourful mushrooms in one dish. You have seen me creating recipes with shiitake mushrooms in this recipe for vegetarian gyozas (pan fried dumplings), these delicious one pot Thai red curry rice noodles and these perfect-for-breakfast fancy mushroom toasts but today I made risotto with these yummy mushrooms and it turned out so so good!
How to make mushroom risotto?
Ingredients:
- risotto rice
- butter - regular salted butter
- garlic - finely chopped garlic
- cream - regular fresh cream
- parmesan - freshly grated parmesan cheese
- vegetable stock - for that yummy flavour
- white wine
- mushrooms - any kind that you like (regular button mushrooms work absolutely fine as well)
Instructions:
- start by cooking your mushrooms and keeping aside
- then you cook your risotto rice with vegetable stock (in batches) + wine and cream
- finish with parmesan and you are good to go
More mushroom recipes from the blog:
- mushroom potstickers (gyozas/ pan fried dumplings)
- mushroom ramen noodles
- garlic butter mushroom rice
- mushroom samosas
- three mushroom toast
- creamy spinach and mushroom pasta
- mushroom puffs
- mushroom vol au vents
- one pot soupy Thai red curry rice noodles
- balsamic mushroom pasta
- creamy mushroom pasta
Shiitake Mushroom Risotto
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
- Diet: Vegetarian
Description
Comforting shiitake (black) mushrooms risotto with garlic, cream, wine and parmesan cheese. So simple, yummy, warm and cosy.
Ingredients
- 160 grams shiitake mushrooms (or 60 grams dried) see note 1
- 1 1/2 tbsp olive oil
- 2 tbsp butter
- 1 cup risotto rice
- 1 tbsp garlic (chopped)
- 2 cups vegetable stock
- 1/2 cup white wine
- 1/2 cup cream
- 1/4 cup parmesan cheese
- salt
- pepper
Instructions
- Add olive oil to a pan and let it heat. Add sliced shiitake mushrooms and cook for 2-3 minutes on medium flame, until slightly browned. Transfer to a bowl to be used later.
- In the same pan, add butter and let it melt. Add the chopped garlic and sauté for a few seconds on medium flame.
- Add the risotto rice and sauté in oil and garlic for a couple of minutes.
- Add 1/2 cup of vegetable stock and let the rice cook on medium flame until all the water has evaporated. Keep stirring throughout.
- Add the remaining stock and let the rice cook - continue mixing and stirring throughout.
- Now add the wine and continue to cook further on medium flame, until just about a tablespoon of mixture is left in the risotto.
- Now add the cream, salt, pepper and cooked shiitake mushrooms and increase the flame to high. Mix well until everything is well incorporated and turn off the flame, when the liquid has evaporated.
- Add the parmesan cheese and mix well.
- Transfer to bowls and serve warm.
Notes
- I used dried shiitake mushrooms for this recipe. Add about 1 cup of boiling water to the dried mushrooms and cover and let sit for about 20 minutes. Then pat dry the excess moisture and slice the mushrooms (that have almost doubled up in size)
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