Mushroom risotto with crisp shiitake mushrooms

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the mushroom risotto

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 leek, diced
  • 300g/10½oz wild mushrooms, including shiitake, roughly chopped
  • 300g/10½oz arborio rice
  • 1 Parmesan rind, plus 50g/1¾oz Parmesan, grated
  • 150ml/5fl oz white wine
  • 500ml/18fl oz hot chicken stock
  • 20g/¾oz unsalted butter
  • 1 tbsp mascarpone
  • salt and freshly ground black pepper

For the crisp shiitake mushrooms

  • 100g/3½oz plain flour
  • 100g/3½oz fresh shiitake mushrooms
  • 25g/1oz unsalted butter
  • 6 sage leaves

To serve

  • 75g/2⅔oz Parmesan, grated
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