Mushroom risotto (vegetarian)

Don’t know if many of you ever stumbled upon an interesting fact on rice, but I watched the other day a whole documentary on it and was fascinated with the story. Rice has been known for 4500 years and it is the oldest known food that is still consumed today. All the way from China where it originated it spread over India and Sri Lanka. It didn’t take long until it traveled to Europe, Greece to be exact and Mediterranean. The reason behind it is that the rice grain can grow almost anywhere due to its versatility, it can even grow in the desert conditions. There are approximatelyΒ 40000 varieties of rice and there are products like wine, vinegar, beer and sake made from it. The most interesting fact is that Chinese Ming dynasty even used rice in building of the Nanjing city walls, where it was giving stability and strength. Not only that there are so many interesting facts but it is also really delicious, no matter the dish you make it in.

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When making risotto the possibilities are endless. You can make any kind of vegetable risotto, but one of my favourite is mushroom risotto. When making mushroom risotto I like to use Shiitake mushrooms. They contain so many health-boosting properties, like copper which our body can’t synthesize and copper deficiency can lead to coronary heart disease. The interesting fact about them is that they don’t have roots, leaves, blossoms or seeds which categorizes them as fungus. Still their smoky flavour and rich texture made them one of the most popular mushrooms used in cooking.

After the mentioned facts preparing this dish can be more interesting and you can always share a fact or two with your guests. A bit of this risotto always takes me to China where I would love to go, but until I do I have food which can take me there.

Enjoy!


Preparation: 20 min

Cook time: 25 min

Servings: 4


Ingredients

  • 3 tbsp olive oil
  • 1/2 onion, finely chopped
  • 1 garlic clove, pressed
  • 300 g arborio rice
  • 400 ml vegetable stock
  • 250 g shiitake mushrooms, sliced and washed
  • 1 glass white wine
  • 20 g butter
  • handful fresh parsley, chopped
  • handful fresh shallot
  • salt & pepper to taste

Mushroom risotto

How to

  1. Heat the oil in a saucepan over medium flame and add the chopped onion and pressed garlic. Let it simmer until soft. Stir in fresh, sliced and washed shiitake mushrooms and cook for another 10 min until softened.
  2. Stir in arborio rice and add white wine. Let it simmer until the alcohol evaporates. Keep it over medium heat and add half of the vegetable stock. Let it cook and occasionally stir until rice absorbs the vegetable stock.
  3. Add half of the remaining half of the vegetable stock and let it cook. Now the rice should be getting creamy and plump. Add as much of the remaining stock if needed and let it cook for a few more minutes. Now the rice should be cooked so remove from heat. Stir in butter, fresh shallot and parsley. Serve warm and creamy!
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31 Comments Add yours

  1. Jodi says:

    that looks so lovely! I adore rissoto! Mushroom…….. I am really trying to like them πŸ™‚

    Liked by 1 person

    1. chefkreso says:

      Thanks, the best thing about risotto is that you can use any vegetable to make it 😊

      Liked by 1 person

      1. Jodi says:

        Yes! πŸ™‚

        Liked by 1 person

  2. This looks so good! Mushrooms add so much flavor. πŸ™‚

    Liked by 1 person

    1. chefkreso says:

      Hi! Thanks for stopping by and I agree, love cooking with mushrooms 😊

      Liked by 1 person

    1. chefkreso says:

      Thank you very much 😊

      Liked by 1 person

  3. Nice POST ❀ ❀ ❀

    Liked by 1 person

    1. chefkreso says:

      Thank you very much! 😁

      Liked by 1 person

  4. That is a lovely dish.

    Liked by 1 person

    1. chefkreso says:

      Hi! Thanks for your kind words 😊

      Liked by 1 person

  5. Jen says:

    Sounds really yummy! I might give it a try tonight since we have a vegetarian day every Monday. As a Chinese, I can’t live without rice (no surprise!). I had to explain to my husband there are big varieties of rice. They also have different texture and taste.

    Liked by 1 person

    1. chefkreso says:

      Thank you very much, hope you’ll like it if you give it a try! Vegetarian day once a week sounds like a great idea 😊 yeah there are so many varieties of rice, usually here we have the most popular 4 types of rice in our local store, but love those international stores where you can find almost anything 😁

      Liked by 1 person

  6. Eva@L.E.EBakers says:

    For some reason I’ve never made risotto, but this recipe is an excuse to make it!

    Liked by 1 person

    1. chefkreso says:

      Hi Eva! Omg, so happy that my recipe may be the first time you try making risotto, hope you like it and happy cooking 😁

      Liked by 1 person

  7. KR says:

    Great presentation πŸ™‚ And I have the appetite for risotto now ….) Thank you πŸ™‚ πŸ™‚

    Liked by 1 person

    1. chefkreso says:

      Hi! Thanks for stopping by, you know you’ve done something right when it makes people hungry πŸ˜„

      Liked by 1 person

  8. I love mushroom risotto. And I recall reading somewhere the Chinese used fluffy rice for the Great Wall in between the bricks.

    Liked by 1 person

    1. chefkreso says:

      Hi Sue! Yes they used it in their building methods, apparently it gave structural strength, sounds so interesting 😁

      Liked by 1 person

  9. Looks delicious! I have never tried shitake in a risotto! I always use chanterelle, yours looks yummy, I must try it this way πŸ™‚

    Liked by 1 person

    1. chefkreso says:

      Hi! Thank you very much, hope you’ll like the risotto because I’m a big fan πŸ™‚

      Liked by 1 person

  10. Must. Have. Risotto. 🌿😍

    Liked by 1 person

    1. chefkreso says:

      Right? I would love some too right about now πŸ˜€

      Liked by 1 person

      1. Note to Self: I MUST really learn the art of creamy risotto. πŸŒŸβœ¨πŸ’«

        Liked by 1 person

  11. Risotto is probably my favorite of all time, so this dish is a must try! Thank you for sharing. πŸ™‚

    Liked by 1 person

    1. chefkreso says:

      Thanks, hope you’ll like it πŸ˜€

      Liked by 1 person

      1. Yes! I will try it out. πŸ™‚

        Liked by 1 person

  12. Editor says:

    I roast mushrooms and then make a stock to intensify the mushroom flavor. In the winter, roasting squash seeds and then making a broth also intensifies the flavors. This is one of my favorite dishes. yum.

    Liked by 1 person

    1. chefkreso says:

      Hi! I love using squash seeds like that, the broth is so delicious πŸ™‚ Thanks so much for your comment!

      Like

  13. nice! looks like it turned out really well! Was this the first time you made it? I respect your morals and would appreciate any feedback on my blog/ recipes as well!

    Liked by 1 person

    1. chefkreso says:

      No no, all of my recipes have been tried at least a few times 😊 but this risotto is a family favourite and as such it’s been prepared a number of times 😁 thanks for stopping by and I’ll check out your blog asap!

      Liked by 1 person

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