Create a free account to organize your favorite recipes with AI-powered tools.
A luxuriously creamy risotto layered with deep umami from both dried shiitakes and sautéed fresh mushrooms, finished with butter, Parmesan, and bright herbs. Comforting yet elegant, it delivers restaurant-quality results at home.
Prepare broth: Add dried shiitakes to a high-speed blender and blend to a fine powder. Let the powder settle before opening the lid. Add 4 cups of vegetable broth and blend on low until incorporated. Transfer to a medium saucepan, add the remaining 3 cups broth, cover, and bring to a simmer over medium heat. Keep hot with a ladle nearby.
Cook risotto: Melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and cook 1 minute, stirring to coat. Ladle about 1½ cups of hot stock over the rice. Stir in ½ teaspoon of the salt and the black pepper. Cook, stirring frequently to prevent sticking. When the liquid is nearly absorbed, add about 1 cup hot stock at a time and repeat. Cook until rice is tender and creamy, 16 to 22 minutes; do not overcook.
Cook mushrooms: When the risotto is 5 to 10 minutes from being done, melt 1 tablespoon butter in a skillet over medium-high heat. Add sliced mushrooms and thyme; cook until golden brown, 5 to 8 minutes. Stir in the remaining ¼ teaspoon salt and adjust seasoning with more salt and pepper if needed. Remove from heat.
Assemble: Stir the remaining 1 tablespoon butter and Parmesan into the risotto. Taste and adjust seasoning. Spoon risotto into dishes, top with sautéed mushrooms, and garnish with chopped parsley and more Parmesan if desired.
This is a recipe preview shared on Recipio. Click "View Original Recipe" above for the complete instructions.
Save recipes from anywhere online, get AI-powered ingredient extraction, create smart shopping lists, and join a community of passionate home cooks.
