Risotto with Shiitake and Shimejis

A new risotto on my cooking blog! And this time it’s a risotto a little less traditional but nevertheless absolutely delicious: mushrooms in a creamy garlic cream for a melting risotto with parmesan. I wanted to cook shiitake (again after the shiitake pie) and shimeji because I had plenty of them in the fridge after shopping at Tang’s. And then I started to make this risotto which is really good. You can replace these exotic mushrooms with much more classic ones and I’m sure this risotto will please anyway! Easy and addictive!

For this recipe, I used shiitake and shimeji. It is possible to use more traditional mushrooms instead. Do not hesitate to leave in your comments the mushrooms that you will have put there.

Shitake and shimeji risotto recipe for 4 people:

Mushrooms in cream sauce:
-300g of shimeji
-300g of shiitake mushrooms
-2 cloves of garlic
-2 tablespoons of olive oil or butter
-20cl of full cream
-1 teaspoon chicken stock powder
-salt pepper
-chiselled ciaboulette

-300g of risotto rice
-2 shallots
-2 tablespoons of olive oil
-1 glass of white wine
-950ml of chicken stock
-50g of parmesan cheese
-sel

Start by preparing the creamed mushrooms. Here are the shiitakes on the left and the shimejis on the right.

Simply cut the stalk of the shiitake and cut 1cm from the root of the shimeji to separate them from each other.

Put the butter or olive oil in a very hot pan over fairly high heat and add all the mushrooms. There will be a lot of volume, but it will decrease quite quickly.

Add salt and pepper and crushed garlic cloves. Stir occasionally to cook the mushrooms thoroughly.

Add the chives.

After 5 minutes of cooking, add the full cream.

Let boil while stirring and add the chicken stock powder.

The mixture will thicken. When it is, it’s ready! Taste to adjust the seasoning. Set aside until ready to use in risotto.

For the risotto (to be prepared really 25 minutes before serving), put the olive oil and the chopped shallots in a hot pan.

When the shallots are cooked, add the rice and let it cook in the hot oil until it becomes translucent.

Add the glass of white wine and let it be absorbed by the rice.

Then add the chicken stock in small quantities, letting it be absorbed each time.

When all the liquid has been added and absorbed (it takes about 20 minutes on low heat, stirring from time to time), add the mushrooms and the 50g of grated parmesan (fresh is even better!).