Shiitake & Shallot Risotto

Looks fancy. Tastes fancy. But it's so easy to make.
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shiitake shallot risotto

Recipe by Alexa Weibel

Start to Finish: 30 minutes

Servings: 4 to 6

Ingredients

  • 1 1/2 sticks butter

  • 3/4 lb. shiitake mushrooms, stemmed and chopped

  • 4 cloves garlic, chopped

  • 1 1/2 tsp. chopped fresh rosemary

  • 2 cups Arborio rice

  • 1 cup dry white wine

  • 3 shallots, chopped

  • 4 cups chicken stock, warmed

  • 4 oz. mascarpone cheese

  • 1/3 cup shaved Parmesan

  • chopped fresh parsley

Preparation

In large skillet, melt 1/2 stick butter over medium-high. Add mushrooms, garlic, and rosemary; season. Cook, stirring often, until tender, about 6 minutes; season. In saucepan, stir rice, wine, shallots, and remaining 1 stick butter over medium until wine is absorbed, 5 minutes. Stir in stock, 1 cup at a time, until absorbed, about 18 minutes. Stir in mascarpone; season. Top with mushrooms, Parmesan, and parsley.