Shiitake and Baby Bella Mushroom Risotto

Shiitake and Baby Bella Mushroom Risotto

WAIX0713 0

"This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture."


1 h servings 439 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 622 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. Stir in butter, Parmesan cheese, and chopped parsley before serving.
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  1. 30 Ratings


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 h...

Great recipe. You will have to stir this for a good 20 minutes but like was mentioned, it is well worth it. I added a clove of garlic to sautee at the beginning and then added 2 bay leaves to ...

This was soooo good! I will definetely make this one again. I made no changes to this recipe, it's perfect! Thanx for sharing!

Much too salty for our taste, even leaving out the celery salt.

I have never eaten risotto before, much more cooked it. It was FABULOUS! My only slight variation was I couldn't find whole Parmesan to grate, so I used the shredded type; it melted right in. ...

This came out GREAT! I only used the baby bellas because that was available. If you have any reservations about trying to make risotto, try this receipe--it's easy and the results are awesome.

This recipe is almost perfect. It was my 2nd time making risotto and the last time I made way too much. I cut the recipe and I still ended up with a lot of left over.

This recipe is very good. I used canned vegetable stock. I found it to be a little salty so next time I will not add the celery salt.

Thanks for your recipe. I make risotto at least once a week and use leftover risotto to make little fried rice patties for lunch the next day. Here are some of my tips for making any risotto. Al...