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  • Willie

Shiitake Mushroom and Pea Risotto

Updated: May 19, 2019

Makes 8 servings


Mushroom Stock:

  • 7 ½ cups water

  • Stems from 1 LB shiitake mushrooms

  • ½ lb. onion, 1-inch dice

  • ¼ lb. carrot, 1-inch dice

  • ¼ lb. celery, 1-inch dice

  • 1 ea. bay leaf

  • I ea. garlic clove

  • 1 ea. thyme sprig

  • 5 ea. peppercorn

  • Salt, to taste

Sautéed Mushrooms:

  • 2 tbsp. pure olive oil

  • 2 tbsp. unsalted butter

  • 2 ea. garlic clove, smashed

  • 3 pieces of lemon peel

  • 1 ea. thyme sprig

  • 1 ea. rosemary sprig

  • Remaining shiitake mushroom caps, sliced

  • Salt and pepper, to taste


  • 3 tbsp. pure olive oil

  • ½ cup onion, ¼-inch dice

  • 2 cups short grain rice (e.g. Arborio, Calrose, Carnaroli, etc.)

  • 6-7 cups mushroom stock, simmering

  • ½ cup unoaked dry white wine

  • 1 cup shelled English peas

  • Sautéed mushrooms

  • ½ cup grated parmesan cheese

  • 4 tbsp. unsalted butter (½ stick)

  • ½ cup mascarpone cheese

  • Salt, pepper, and lemon juice to taste

  • Pea greens and white truffle oil for garnish


Mushroom Stock:

  1. Remove the stems from the shiitakes; reserve the caps for sautéed mushrooms.

  2. Combine water, shiitake stems, onion, carrot, celery, bay leaf, garlic, thyme and peppercorns in a large stainless steel pot.

  3. Bring to a simmer over medium heat.

  4. Simmer for 45 minutes, or until desired flavor is reached.

  5. Strain stock into another pot, season with salt, and maintain a low simmer (or cool and refrigerate if not using immedietly). Discard solids.

Sautéed Mushrooms:

  1. Heat olive oil and unsalted butter in large sauté pan over medium-high heat.

  2. Add garlic, lemon, thyme, and rosemary; cook until aromatic, being careful not to burn.

  3. Add sliced shiitake mushroom caps and cook until golden brown.

  4. Remove from heat and remove garlic, lemon, thyme, and rosemary.

  5. Season with salt and pepper and transfer to a bowl.


  1. Heat olive oil over medium heat in a medium rondeau or a large sauté pan.

  2. Sweat onions until aromatic and translucent.

  3. Add rice and parch (lightly toast), stirring often.

  4. Add 2 cups of the simmering mushroom stock. Stir constantly until liquid is almost completely absorbed.

  5. Gradually add more mushroom stock (about ¼ - ½ cup at a time), letting the rice absorb the liquid almost completely after each addition. Test rice for doneness frequently.

  6. When rice is ¾ cooked, add peas, sautéed mushrooms, and wine. Allow any alcohol to cook off.

  7. Add more stock if necessary to completely cook the rice. The rice should be cooked fully with a small “bite” and the risotto should be creamy and flowing.

  8. Add the cheese and stir.

  9. Remove the pan from the heat. Stir in the butter and mascarpone cheese.

  10. Season with salt, pepper, and lemon juice to taste.

  11. Drizzle with white truffle oil and top with pea greens. Serve immedietly.

  12. Cool and refrigerate any remaining mushroom stock.

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