Name: Shiitake and Baby Bella Mushroom Risotto
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Shallot, minced - ½; Shiitake mushrooms, stems removed, caps sliced - 4 ounces; Cremini mushrooms (baby bellas), sliced - 3 ounces; Arborio rice - 1 ¾ cups; Butter, divided - 4 tablespoons; Dry white wine - 1 ¼ cups; Fresh thyme, chopped - 3 sprigs; Celery salt - 1 pinch; Salt and pepper to taste - 1 pinch; Hot vegetable stock - 1 quart; Freshly grated Parmesan cheese - ½ cup; Chopped flat-leaf parsley - ¼ cup

Ingredients for - Shiitake and Baby Bella Mushroom Risotto

1. Olive oil 1 tablespoon

2. Shallot, minced ½

3. Shiitake mushrooms, stems removed, caps sliced 4 ounces

4. Cremini mushrooms (baby bellas), sliced 3 ounces

5. Arborio rice 1 ¾ cups

6. Butter, divided 4 tablespoons

7. Dry white wine 1 ¼ cups

8. Fresh thyme, chopped 3 sprigs

9. Celery salt 1 pinch

10. Salt and pepper to taste 1 pinch

11. Hot vegetable stock 1 quart

12. Freshly grated Parmesan cheese ½ cup

13. Chopped flat-leaf parsley ¼ cup

How to cook deliciously - Shiitake and Baby Bella Mushroom Risotto

1 . Stage

Heat olive oil in a large saucepan over medium-high heat. Cook and stir shallot in hot oil for 30 seconds. Add mushrooms and continue cooking until they begin to brown. Stir in rice and 2 tablespoons butter; reduce heat to medium. Cook and stir until shallot and mushrooms turn golden brown.

2 . Stage

Pour in wine; 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. Cook until evaporated, stirring constantly, about 7 minutes.

3 . Stage

Pour in 1/2 of the remaining hot vegetable stock; continue to cook and stir until evaporated. Repeat once more with remaining hot stock. Stir constantly until rice is tender and creamy. Add hot water if needed to continue cooking until rice has softened.

4 . Stage

Stir in Parmesan cheese, parsley, and remaining 2 tablespoons butter to serve.