Shiitake and Baby Bella Mushroom Risotto

SUBMITTED BY: WAIX0713 PHOTO BY: LKROWELL

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

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USMETRIC

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.

Reviewed on Apr. 2, 2007 by cookingmama007

this is a delicious dish. highly recomment MORE

Reviewed on Feb. 5, 2008 by Maureen

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

Reviewed on Jan. 1, 2008 by Rose

This recipe is very good. I used canned vegetable stock. I found it to be a little salty so... MORE

Reviewed on Apr. 21, 2007 by CARLYNSMOMMY

This was soooo good! I will definetely make this one again. I made no changes to this recipe,... MORE

Reviewed on Nov. 30, 2007 by deiders

This was my first time making risotto it was alot of work and I didn't find it to be all that... MORE

Reviewed on Nov. 6, 2007 by firelinea

Yummy. My first time eating risotto. I loved it. Thanks for the recipe. MORE

Reviewed on Aug. 30, 2007 by ahoffort

Very good. I would make this again. MORE

	Cooking Level: Expert Home Town: Miami, Florida, USA Living In: Atlanta, Georgia, USA
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