Baked Shiitake Mushroom Risotto

By Hidemi
July 29, 2018
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Author Notes: I made risotto with cooked rice and dried shiitake mushrooms and cooked in the water which dried shiitake mushrooms were soaked. Since the broth has lots of umami from dried shiitake mushroom, I seasoned with just salt and black pepper. But to add some richness, I added unsalted butter, parmigiana-reggiano cheese and crispy bacon crumbles. To make it tastier, I baked the risotto in the oven until the top of rice is crispy. Top with arugula for refreshing elements. Lots of nice nutty earthy flavor and umami packed risotto.Hidemi

Serves: 1
Prep time: 30 min
Cook time: 30 min

  • 3 medium slices dried shiitake mushroom
  • salt and black pepper to taste
  • arugula for garnish
  • 1 1/4 cups water
  • 2 slices bacon
  • 1/2 tablespoon olive oil
  • 1 clove garlic, peeled and minced
  • 1/4 small yellow onion, peeled and minced
  • 1 cup cooked white long grain rice
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon parmigiana reggiano cheese, grated (plus more for serving)
  • 1/4 cup dry white wine
  • salt and black pepper to taste
  • arugula for garnish
  1. In a bowl, soak shiitake mushroom with 1 and 1/4 cups water for about 30 minutes or until tender. After 30 minutes when the shiitake mushrooms are tender, with your hands, squeeze the mushrooms to remove excess liquid. Remove and discard stems of each shiitake mushroom and slice shiitake mushrooms thinly. Reserve the water shiitake mushrooms were soaked.
  2. Cook bacon in a nonstick skillet over medium heat until crisp flipping once. Drain on paper towels then crumble bacon.
  3. In another nonstick skillet, heat olive oil over medium heat and cook onion and garlic until lightly browned. Add shiitake mushrooms and sauté for about 1 minuet. Pour in the reserved water and wine. Bring to a simmer. Stir in the rice and simmer until the liquid is almost absorbed (8-10 minutes).
  4. Turn off the heat and stir in butter until melted, and add salt and black pepper to taste.
  5. Transfer the risotto into a serving ramekin or caserrole. Sprinkle parmigiana reggiano cheese and bacon over the top and bake in preheated 450 degrees F oven for 7-8 minutes or top of the rice is crispy
  6. To serve, put arugula and sprinkle more parmigiana reggiano cheese over top.

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