Shiitake Risotto




  • 1500ml vegetable, chicken or mushroom stock
  • 200g shiitake mushrooms
  • 100g portobello mushrooms
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 rib of celery (preferable from the centre), finely chopped
  • 3 tablespoons butter
  • 300g vialone nano or Arborio rice
  • 125ml dry white wine such as pinot grigo
  • A handful of finely chopped herbs such as parsley, chervil or tarragon
  • 50g parmesan cheese, finely grated, plus extra to serve


  1. Put the stock in a saucepan and bring to the boil. Keep simmering as you cook the risotto.
  2. Trim the stalks of the shiitake and finely chop these along with about one third of the whlie shiitake and the potobello mushrooms and set aside.
  3. Slice the remaining two thirds shiitake and set aside.
  4. Heat the olive oil in a medium saucepan over a medium heat and gently cook the onion, chopped mushrooms and celery for 5 minutes without browning.
  5. Add one tablespoon of the butter and melt then add the rice and cook, stirring for 2-3 minutes.
  6. Add the wine, raise the heat and bring to the boil, continue boiling until it is absorbed.
  7. Turn down the heat and start adding the stock, half a cup at a time, stirring well with each addition until the stock is absorbed then adding the next half cup.
  8. This will take about 15 minutes and the risotto should be soupy when you are finished.
  9. If you run out of stock you can use boiling water to achieve a nice al dente rice.
  10. While the risotto cooks, heat the remaining butter in a frying pan over a medium heat and sauté the sliced shiitake for about 5 minutes with a pinch of salt.
  11. Stir these through the risotto along with the herbs and parmesan at the end of cooking.


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