White Shimeji Risotto

Name: White Shimeji Risotto
Total time: 35 min
Yield: 2
Ingredients: 150 g risotto rice (arborio or carnaroli); 200 g white shimeji, trimmed and separated; 700 ml hot vegetable stock; 1/2 onion, finely diced; 60 ml white wine; 30 g butter, plus extra for finishing; 40 g parmesan, grated; Lemon zest

Shimeji folded in late keeps its snap against the creamy rice — a lighter, brighter risotto than the usual porcini-heavy version.

35 minTime

2Serves

8Ingredients

Made with Shimeji White

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1Soften the onion in half the butter over medium heat for 5 minutes.
2Add the rice and stir for 1 minute until translucent at the edges.
3Pour in the white wine, stir until absorbed.
4Add hot stock a ladle at a time, stirring frequently, waiting for each addition to absorb before adding the next. This takes about 18 minutes.
5In the final 3 minutes, stir in the shimeji so it warms through but keeps its bite.
6Off the heat, beat in the remaining butter and parmesan. Finish with lemon zest.

The mushrooms in this recipe

Shimeji White

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