Shiitake Mushroom Risotto

A dish that we always love cooking on the stovetop in our household and that even all the kids seem to like is a risotto, and whilst bacon and sun-dried tomato and chicken risotto are always popular, interestingly this shiitake mushroom risotto is a big hit too! 

This tasty shiitake mushroom risotto is delicious as any time of year, but in chilly January it’s definitely a great comforting dish, full of warmth and earthy flavour. This recipe feeds our family of 5 comfortably, often with a bit leftover.

The History of Shiitake Mushroom Risotto

So where does Shiitake Mushroom risotto come from? The Shiitake mushroom risotto dish merges traditional Italian cooking techniques with the rich umami flavors found in East Asian ingredients. Risotto originated from the Lombardy and Veneto areas of Northern Italy, where rice dishes have remained a constant in local cuisine throughout history, but the use of shiitake mushrooms introduces a worldwide flavour element.

East Asian shiitake mushrooms have been farmed for more than a thousand years and are highly valued in both Japanese and Chinese cooking because of their substantial texture and rich taste. When global culinary boundaries started to dissolve, chefs, along with home cooks, began blending international ingredients into traditional European recipes through experimentation. The dish delivers comforting aromas that respect its Italian roots while showcasing Asian flavors.

You will need these ingredients for your shiitake mushroom risotto:

• 1.5 Onions (white)
• 2 Crushed garlic cloves
• 500g Arborio rice
• 65g dried shiitake mushroom
• 2 glasses of white wine
• 1.6 litres chicken stock (but prepare to top up as needed)
• Course black pepper
• 2 or 3 knobs of butter
• 80g grated parmesan cheese
• Teaspoon of truffle oil (optional, M&S does a cracking one!)
• Half a tablespoon of dried thyme/ few sprigs of thyme

Method:

1. Firstly, whilst you’re starting to prep the rest of your ingredients for the shiitake mushroom risotto, you should rehydrate the shiitake mushrooms in 500ml of boiling water and leave for 40 minutes. Once the mushrooms have softened, remove from the water (keeping the stock) and then squeeze out any excess liquid, pat dry with a paper towel and roughly chop and set aside. The above is how to prepare shiitake mushrooms for risotto, although others might do things a bit differently.
2. Heat a few glugs of olive oil in a large heavy based pan or skillet (that’s what we use), on a medium to high heat. Once hot, add the shiitake mushrooms and fry for 5-8 minutes or until golden, before adding the chopped garlic for the final minute. Transfer the mushrooms to a dish as these will be use in the risotto later.
3. In the same pan, fry off your onion with the knobs of butter, add salt and a generous grind or two of coarse black pepper. Stir until the onion is softened then tip in the risotto rice along with the glasses of wine. Turn up the heat and let the liquid reduce down until absorbed, then holding a sieve over your pan, pour in the reserved mushroom stock. This will catch any mushroom sediment. 
4. Add your dried thyme, a little at a time as it can be quite a strong flavour, so taste as you go. Turn the heat to medium and let the stock cook down till mostly absorbed, keeping on stirring the rice so it remains loose and creamy, and doesn’t stick to the pan. Then add the chicken stock bit by bit, add approximately half a cup or so at a time and again cook through until mostly absorbed stirring all the while. Repeat this process until the risotto rice is cooked through. 
5. Towards the end of cooking return the shiitake mushrooms to the pan and stir through until warm. Turn off the heat and add the parmesan cheese (plus truffle oil if you’d like), mixing until the cheese is melted. 

Serve and enjoy! This shiitake mushroom risotto is definitely one of my favourite meals to make, and will be on the meal plan over the next couple of months! 

FAQs: Shiitake Mushroom Risotto

Can I use dried shiitake mushrooms for risotto?
Absolutely! In fact, this recipe specifically calls for dried shiitake mushrooms, as they deliver a deeper, richer umami flavour compared to fresh ones. Just make sure to soak them in boiling water for at least 40 minutes before using. The soaking liquid also doubles up beautifully as a base stock for the risotto.

What is the best way to prepare dried shiitake mushrooms for risotto?
To prepare them, soak the dried mushrooms in boiling water for 30–40 minutes until softened. Once rehydrated, remove, pat dry, and chop. Don’t forget to save the mushroom soaking water – strain it through a sieve to remove any grit and add it into the risotto for extra flavour.

Can I make this shiitake mushroom risotto vegetarian?
Yes! Simply substitute the chicken stock with a good-quality vegetable stock and ensure your parmesan is vegetarian-friendly. The dried shiitake risotto will still pack a punch in flavour, thanks to the intense earthiness of the mushrooms.

Can I make shiitake mushroom risotto ahead of time?
Risotto is best served fresh, but you can prep parts ahead—such as soaking and chopping the mushrooms and preparing the stock. If you do have leftovers, reheat gently on the stove with a splash of stock or water to loosen the texture.

What’s the difference between mushroom risotto and mushroom risotto shiitake?
Mushroom risotto is a classic dish that can be made with a variety of mushrooms like button, chestnut, or portobello. Mushroom risotto shiitake, on the other hand, uses specifically shiitake mushrooms – often dried- for their unique, savoury depth and meaty bite, making the dish feel extra special.

Can I freeze dried shiitake risotto?
Technically, yes – but it may lose its signature creamy texture. If you do freeze it, thaw fully and reheat slowly with a bit of stock to bring back some creaminess. It’s worth noting this dish is best eaten fresh if possible.

Like this Shiitake mushroom risotto recipe? Enjoy my easy Mayflower Chicken curry, plus See some more of my recipes here!

Becky

Meet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness.