Best Shiitake Mushroom Risotto Recipes

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BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO



Butternut Squash and Shiitake Mushroom Wild Rice Risotto image

A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.

Provided by LoveNRoquette

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

3 ounces dried sliced shiitake mushrooms
4 cups water
4 cups cubed butternut squash
2 tablespoons olive oil
1 tablespoon maple syrup
4 cups vegetable stock
3 tablespoons butter
1 large onion, finely chopped
1 cup wild rice
2 cups Arborio rice
1 cup dry white wine
1 (4 ounce) container crumbled Gorgonzola cheese
salt and ground black pepper to taste
½ cup chopped fresh flat-leaf parsley

Steps:

  • Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
  • Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
  • Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
  • Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
  • Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 64.6 g, Cholesterol 21.2 mg, Fat 10.2 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 4.7 g, Sodium 257 mg, Sugar 4.5 g

BARLEY AND SHIITAKE MUSHROOM RISOTTO



Barley and Shiitake Mushroom Risotto image

Provided by Guy Fieri

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups vegetable stock
1/2 onion
2 carrots, halved
2 celery sticks, large chop
2 tablespoons extra-virgin olive oil
1 cup pearled barley
2 tablespoons minced shallots
2 cloves garlic, minced
1/2 Vidalia onion, cut into 1/4-inch dice
1 teaspoon kosher salt
1 pound shiitake mushrooms, stemmed, thinly sliced
3 sprigs fresh thyme, leaves stripped
2 tablespoons unsalted butter, cubed
3/4 cup grated Parmesan
1/2 teaspoon fresh ground black pepper
2 tablespoon finely chopped flat-leaf parsley

Steps:

  • For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
  • For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.

SHIITAKE AND BABY BELLA MUSHROOM RISOTTO



Shiitake and Baby Bella Mushroom Risotto image

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

Provided by WAIX0713

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
½ shallot, minced
4 ounces shiitake mushrooms, stems removed, caps sliced
3 ounces cremini mushrooms (baby bellas), sliced
2 tablespoons butter
1 ¾ cups Arborio rice
1 ¼ cups dry white wine
3 sprigs fresh thyme, chopped
1 pinch celery salt
salt and pepper to taste
1 quart hot vegetable stock
2 tablespoons butter
½ cup freshly grated Parmesan cheese
¼ cup chopped flat-leaf parsley

Steps:

  • 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 Facts : Calories 439 calories, Carbohydrate 60.7 g, Cholesterol 27.7 mg, Fat 12.7 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 557.8 mg, Sugar 2.9 g

MUSHROOM RISOTTO WITH DRIED PORCINI AND SHIITAKE MUSHROOMS



Mushroom Risotto With Dried Porcini and Shiitake Mushrooms image

The risotto is made using the traditional slow-stirring method, and finished with freshly ground black pepper and Parmesan cheese. Shiitake mushrooms offer a wonderful woodsy taste and are a great compliment to the earthy dried porcini mushrooms. This risotto would be wonderful with a grilled steak and a green salad.

Provided by CookinDiva

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 ounce dried porcini mushrooms
1 tablespoon olive oil
3 tablespoons butter (divided usage)
1/2 cup diced onion
2 cups arborio rice
1/2 cup dry white wine
3 cups beef broth
salt & freshly ground black pepper
3/4 cup parmigiano-reggiano cheese, grated
1/4 cup fresh parsley, chopped

Steps:

  • Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
  • Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
  • Set mushrooms aside.
  • Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
  • In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
  • Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
  • Add wine to onion/rice mixture; stir and allow to evaporate.
  • Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
  • When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.

Nutrition Facts : Calories 395.7, Fat 11.4, SaturatedFat 5.9, Cholesterol 22.5, Sodium 670.9, Carbohydrate 58.6, Fiber 2.7, Sugar 1, Protein 10.2

SHIITAKE & THYME MUSHROOM RISOTTO



Shiitake & Thyme Mushroom Risotto image

Creamy plump arborio rice with black jewels of punchy shiitake is enough to bring delight to any mushroom lover. Comforting, easy and adds something a little different to your average mushroom rice. The earthiness of of these dried mushrooms add a wonderful depth - give it a go!

Provided by Nat-a-Cake

Time 1h20m

Yield Serves 3

Number Of Ingredients 13

1 yellow onion, diced
1 garlic clove, chopped
300g arborio rice
40g dried shiitake mushrooms
1 glass of white wine
1L chicken stock
Coarse black pepper
Red pepper flakes
Wild mushroom powder
Few sprigs of dried thyme
Knob of butter
50g Grated mature cheddar
Truffle oil of any kind

Steps:

  • Firstly, rehydrate the shiitake mushrooms in 300ml of boiling water and leave to sit for 40 minutes. In the meantime you can prep the other ingredients. Once the mushrooms have softened, remove from the water (do not discard the stock) and squeeze out any excess liquid, pat dry with a paper towel and rough chop.
  • Heat a few glugs of olive oil in a large heavy based pan on a medium to high heat, once hot, add the shiitake mushrooms along with a pinch of red pepper flakes. Fry for 5-8 minutes or until golden and add the chopped garlic for the final minute. Transfer the mushrooms to a dish as these will be added to the risotto later.
  • Using the same pan fry off your onion with a knob of butter, add salt, a generous pinch of coarse black pepper and a quarter teaspoon of the wild porcini powder. Stir until the onion is softened then tip in the risotto rice along with the glass of wine. Turn up the heat and let the liquid reduce down until absorbed then holding a sieve over your pan pour in the reserved mushroom stock. This will catch any sediment that has fallen to the bottom of of your jug.
  • Add a few sprigs of dried thyme, dried thyme is more powerful in flavour so add a little and taste as you go. Adjust the heat to medium and let the stock cook down till mostly absorbed, keep stirring the rice so it remains loose and creamy. Now add the chicken stock bit by bit, add approximately half a cup or so at a time and again cook through until mostly absorbed stirring all the while. Repeat this process until the risotto rice is cooked through but still retains a bite, you may not need all of the chicken stock.
  • Towards the end of cooking return the shiitake mushrooms to the pan and fold through until warm. Turn off the heat and add 50g of grated mature cheddar and a swirl of truffle oil, mixing until the cheese is melted. This is now ready to serve.

BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO



Butternut Squash and Shiitake Mushroom Wild Rice Risotto image

A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.

Provided by nrpelham

Categories     Rice

Time 1h40m

Yield 10 , 10 serving(s)

Number Of Ingredients 14

3 ounces shiitake mushrooms, dried and sliced
4 cups water
4 cups butternut squash, cubed
2 tablespoons olive oil
1 tablespoon maple syrup (optional)
4 cups vegetable stock
3 tablespoons butter
1 large onion, finely chopped
1 cup wild rice
2 cups arborio rice
1 cup dry white wine
4 ounces gorgonzola, crumbled
salt & fresh ground pepper
1/2 cup fresh flat-leaf parsley, chopped

Steps:

  • Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
  • Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
  • Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
  • Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
  • Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.

Nutrition Facts : Calories 349.3, Fat 9.9, SaturatedFat 4.8, Cholesterol 17.7, Sodium 199.8, Carbohydrate 53.2, Fiber 3.8, Sugar 2.8, Protein 8.4

DRIED PORCINI AND SHIITAKE MUSHROOM RISOTTO (EASY)



Dried Porcini and Shiitake Mushroom Risotto (EASY) image

Always inspired by what I see and read, TRUE! Never made risotto before, but now I can say I did too! Granted is not the "traditional" way of making risotto, but this worked for me! Hope you enjoy my recipe! SOURCE: What's On The List? http://whatsonthelist.wordpress.com/2012/12/26/dreamy-creamy-porchini-and-mushroom-risotto/

Provided by mickeydownunder

Categories     One Dish Meal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

100 g arborio rice
1/4 cup red onion, finely diced
15 g dried porcini mushrooms, rehydrated**
15 g dried shiitake mushrooms, rehydrated***
150 ml white wine
150 ml chicken stock
100 ml shiitake mushroom water
50 g parmigiano-reggiano cheese, grated
1 pinch sea salt
black pepper
2 garlic cloves, minced
1/4 tablespoon garlic paste
90 ml cream

Steps:

  • Rehydrate the mushrooms.
  • Heat pan, add olive oil. Sauté red unions and mushrooms in oil.
  • Add washed rice and garlic and garlic paste.
  • Add wine, chicken stock, shiitake mushroom water and salt.
  • Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
  • Add cream and cheese, season and ENJOY!
  • NOTE: If the sauce is too thick, can always add more chicken stock or wine.

Nutrition Facts : Calories 281.4, Fat 11.2, SaturatedFat 6.8, Cholesterol 35.6, Sodium 424.1, Carbohydrate 30.4, Fiber 1.8, Sugar 1.7, Protein 8.8

SHIITAKE MUSHROOM RISOTTO WITH FRESH PEAS AND MINT



SHIITAKE MUSHROOM RISOTTO WITH FRESH PEAS AND MINT image

Categories     Rice     Side     Low Fat     Vegetarian     Wheat/Gluten-Free

Yield 4-6 servings

Number Of Ingredients 11

15 dried shiitake mushroom caps
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup short grain Japanese or Arborio rice
4 to 5 cups water or stock, preferably reserved from rehydrating the mushrooms
4 to 8 sprigs of fresh thyme
1 1/2 cups peas, fresh or frozen
1/4 cup grated parmesan, plus extra for garnishing
15-20 mint leaves, sliced thin
salt and pepper to taste

Steps:

  • Prep step: If using dehydrated mushrooms, 20 minutes before you're ready to start cooking the risotto, place the mushroom caps in five cups of water or stock and bring to a boil. Remove from the heat, cover and let steep. Take 15. Remove the rehydrated mushrooms from the liquid and let cool. Place the liquid back on low heat and keep warm. Heat a saute pan over medium high heat. Add the olive oil and saute the onion until translucent, about 5 minutes. Stir in the rice, coating the grains with the oil and cook until the rice turns opaque, about 3 minutes. Stir in the minced garlic and saute until fragrant, about 30 seconds. Add about a cup and a half of the heated liquid to the rice, stirring to de-glaze the pan. Add in a half teaspoon of salt and a few grinds of fresh cracked peppers. Reduce the heat to medium low as the risotto should cook at a low boil until the liquid has evaporated down to the level of the top of the rice. Meanwhile, slice the mushroom caps into thin slices. Add the liquid one cup at a time, allowing the liquid to evaporate/absorb between additions. With the third addition, add the peas and sliced mushrooms. After the liquid has evaporated, taste the risotto to see that it is al dente and if necessary, add additional liquid. After the liquid has evaporated, remove from the heat and stir in 1/4 cup of the grated parmesan and 1/2 of the sliced mint. Serve immediately in a shallow dish, garnish with reserved mint and extra grated parmesan. Voila!

SHIITAKE MUSHROOM RISOTTO



Shiitake Mushroom Risotto image

Try a truly simple and elegant dish with this Shiitake Risotto. This Shiitake Risotto recipe will have your family asking for it again and again! Tender mushrooms set this risotto dish off perfectly.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 Tbsp. oil, divided
1/2 lb. shiitake mushrooms, thinly sliced
1 onion, finely chopped
1 tsp. minced fresh thyme
1 cup Arborio rice
1/3 cup dry white wine
3 cups fat-free reduced-sodium chicken broth, warmed, divided
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, 5 to 7 min. or until tender. Remove from skillet.
  • Heat remaining oil in same skillet. Add onions; cook 3 min. or until onions are crisp-tender, stirring frequently. Stir in rice; cook 1 min. Add wine; cook and stir 2 min. or until wine is absorbed. Reduce heat to medium-low.
  • Add 1/2 cup broth; cook, stirring frequently, 3 min. or until absorbed. Repeat with remaining broth, cooking after each addition until broth is absorbed and adding mushrooms and thyme with the last addition of broth. Remove skillet from heat. Stir in cheese.

Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g

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