Shiitake Mushroom Risotto

Oh, Shiitake Mushrooms, how I love thee! These beautiful mushrooms are exciting to see as part of our CSA pick-up. I am unexperienced when it comes to cooking Shiitake Mushrooms and usually end up tossing them in a pot of Miso soup. But I have found a recipe for Shiitake Mushroom Risotto, which appears to be simple and delicious!

Shiitake Mushroom Risotto

  • 2 cups Arborio rice
  • 2 Tbsp extra virgin olive oil, divided
  • 1 small onion, diced
  • 3.5-oz pkg shiitake mushrooms, chopped (8 mushrooms, ~ 1 1/2 cups chopped)
  • 1 clove garlic, crushed or 1 cube frozen Crushed Garlic
  • 1/2 cup dry white wine
  • 4 cups broth (chicken or vegetable) + 1 cup water
  • 1 sprig fresh rosemary
  • Parmesan cheese (OPTIONAL)

I bet a hearty spoonful of goat cheese chevre stirred into this recipe would be good. 

For the full recipe click HERE.

How do you cook your Shiitake Mushrooms?


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