“This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.” - by WAIX0713
Ingredients
Adjust Servings
Original recipe yields 6 servings
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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 439 cal
- 22%
- Fat
- 12.7 g
- 20%
- Carbs
- 60.7 g
- 20%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"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 af..." See morefected 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!"
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