Cook The Book: Risotto With Shiitake Mushrooms And

Name: Cook The Book: Risotto With Shiitake Mushrooms And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups store bought or homemade chicken stock or vegetable broth; 1 teaspoon extra-virgin olive oil; 2 teaspoons butter, divided; 1 tablespoon finely chopped shallot or onion; 3/4 cup thinly sliced shiitake mushroom caps cremini, or white mushrooms, or a mixture; 1/8 teaspoon dried thyme, or leaves from one sprig fresh thyme; Salt and freshly ground black pepper, to taste; 1/3 cup Arborio, Carnaroli, or other medium-grain Italian rice; 2 tablespoons dry white vermouth; 1/4 fresh or frozen peas; 1-2 tablespoons grated Parmigiano-Reggiano cheese

Servings: persons

1 1/2 cups store bought or homemade chicken stock or vegetable broth
1 teaspoon extra-virgin olive oil
2 teaspoons butter, divided
1 tablespoon finely chopped shallot or onion
3/4 cup thinly sliced shiitake mushroom caps cremini, or white mushrooms, or a mixture
1/8 teaspoon dried thyme, or leaves from one sprig fresh thyme
Salt and freshly ground black pepper, to taste
1/3 cup Arborio, Carnaroli, or other medium-grain Italian rice
2 tablespoons dry white vermouth
1/4 fresh or frozen peas
1-2 tablespoons grated Parmigiano-Reggiano cheese

1
Bring the broth to a simmer in a small saucepan over low heat.
2
Heat the olive oil and 1 teaspoon of the butter in a small saute pan or saucepan (about 6 inches in diameter) over medium heat. Saute the shallot until tender but not browned. Add the mushrooms and cook, stirring often, until they soften. Add the thyme and season to taste with salt and pepper.
3
Add the remaining 1 teaspoon butter and stir in the rice. Cook and stir for a minute or 2 until the grains are well coated. Add the vermouth and, when most of the liquid has evaporated, ladle in enough warm broth to barely cover the rice. Adjust the heat so the liquid simmers briskly. Once that is absorbed, replenish with the same amount of broth. Continue to stir often, adding broth as needed, until the rice is cooked but still slightly firm in the center.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups store bought or homemade chicken stock or vegetable broth, 1 teaspoon extra-virgin olive oil, 2 teaspoons butter, divided, 1 tablespoon finely chopped shallot or onion, and more.

Yes, Cook The Book: Risotto With Shiitake Mushrooms And Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Risotto With Shiitake Mushrooms And Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions