Shiitake Mushroom Risotto with Parmesan and Thyme
A glossy, creamy Arborio risotto built on a shiitake-infused stock and laced with hard-seared mushroom caps. The dried-mushroom-style intensity of shiitake gives this risotto a depth that's hard to achieve with any other mushroom — it tastes like it took twice as long to make as it actually did.
Ingredients
Mushroom Stock
- 12 oz fresh shiitake mushrooms from KC Mushroom Co.
- 5 cups vegetable or chicken stock
- 2 sprigs fresh thyme
Risotto
- 3 tbsp olive oil divided
- 3 tbsp unsalted butter divided
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 tbsp fresh thyme leaves
- 3/4 cup Parmigiano-Reggiano finely grated, plus more to serve
- kosher salt and black pepper to taste
To Finish
- 2 tbsp fresh parsley chopped
- 1 tsp lemon zest
Instructions
- Separate the shiitake stems from the caps. Drop the stems into a saucepan with the stock and thyme sprigs. Bring to a low simmer and keep warm on a back burner for the duration — this infusion is what gives the finished risotto its deep umami backbone.
- Slice the shiitake caps about a quarter inch thick. Heat 2 tablespoons olive oil and 1 tablespoon butter in a wide heavy-bottomed pan over medium-high. Sear the caps in two batches, undisturbed for 3 minutes per side, until deeply golden and crisp at the edges. Season with salt, transfer to a plate, and set aside.
- Lower the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter to the same pan. Add the diced onion with a pinch of salt and cook 5 to 6 minutes until soft and translucent. Add the garlic and cook 30 seconds more.
- Add the Arborio rice and stir 1 to 2 minutes, coating each grain in the fat. The rice should look slightly translucent at the edges.
- Pour in the white wine and stir constantly until almost fully absorbed.
- Begin adding the warm shiitake stock one ladle at a time (strain it through a sieve as you go, leaving the spent stems behind). Stir frequently and let each addition absorb before adding the next. Expect 18 to 22 minutes of patient stirring. The risotto is done when the rice is al dente and the texture is glossy and loose.
- About two-thirds of the way through, around the 12-minute mark, stir in three-quarters of the seared shiitake along with the thyme leaves. Reserve the rest for garnish.
- Off the heat, beat in the remaining 2 tablespoons of butter and the Parmesan until the risotto is creamy and luxurious. If it tightens up, loosen with another splash of stock. Season with salt and pepper.
- Serve immediately in warmed bowls. Top with the reserved seared shiitake, a sprinkle of parsley, lemon zest, and extra Parmesan at the table.
Notes
From the farm: This is one of the best ways to showcase truly fresh shiitake. The stems infusing the stock and the caps seared as topping mean every part of the mushroom contributes to the final dish.
Variation: A handful of dried porcini, rehydrated in the warm stock, takes this into special-occasion territory. Use the soaking liquid as part of the stock for even deeper flavor.
Make ahead: Risotto is best served the moment it’s finished. If you must make ahead, undercook by 2 minutes, spread on a sheet pan to cool, and finish with hot stock just before serving.