Shiitake mushroom risotto reaches the next level of creaminess with a spoonful of tahini sauce. The toasted sesame sauce's nutty and slightly bitter flavor elevates the earthiness of shiitake mushrooms, creating the best risotto you will have. Add some thyme, Parmesan cheese, and butter, for a dish ready in under 40 minutes!
I love mushrooms, and - as this is The Perfect Rice - I am sure you can guess I love risotto too. So much so that I pair the two in quite a few recipes. Have you tried our saffron mushroom risotto and mushroom and salmon risotto yet?
The secret to this recipe is the combination of caramelized shiitake mushrooms and creamy tahini sauce. The two flavors and textures complement and enhance each other, creating an incredible risotto!
Ready in about forty minutes, once you caramelize the mushrooms, all you need to do is cook the risotto rice and mix everything in the same pan.
Allow the dish to rest for a couple of minutes before serving, then sprinkle a little fresh parsley on top. Buon appetite!
💎 Why This Recipe Works
- This homemade risotto combines shiitake mushrooms, tahini sauce, and thyme for the ultimate dinner ready in under 40 minutes!
- To prepare the risotto with shiitake mushrooms I use very simple and quick methods that offer the best result, even if it is the first time you are cooking this rice dish!
- For another rich and unexpected dish, try our tomato risotto and pumpkin risotto!
🛒 Ingredients
- Fresh Shiitake Mushrooms: These are ideal for risotto because their delicate flavor complements the dish, their tender texture blends seamlessly with the creamy rice, and their vibrant aroma enhances the overall experience without overpowering it. This balance makes fresh shiitakes a superior choice over dried ones.
- Risotto Rice: I used Carnaroli rice for this dish, however, you can use Vialone Nano or Arborio rice instead too. Check out my entire article dedicated to the best types of rice for risotto.
- Tahini: Make sure the tahini you use is made of 100% sesame seeds. For this creamy mushroom risotto I used light tahini, as it offers a slightly nutty taste, while being smooth and creamy.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Onions: While I used a medium red onion, you can use any color, and even substitute with shallots.
- Vegetable Stock: You can substitute this with broth or bouillon. I wouldn't recommend using beef stock, however, chicken stock is delicate enough to work.
- Herbs: I used a combination of dried thyme and fresh parsley. While fresh thyme can be used instead, dried parsley can be substituted only if of really good quality.
- OPTIONAL: You can use some dry white wine during the cooking process - I will explain in detail how to! Good options are Sauvignon Blanc, Pinot Grigio, and Chardonnay.
👩🏻🍳 How to Make Shiitake Mushroom Risotto
Mise En Place - Prep
- Warm up the vegetable broth or stock in a medium pot, and keep it warm throughout the cooking process.
- Clean the mushrooms and cut them into bite-sized pieces.
- In a large pan heat the olive oil on medium heat and saute the mushrooms until cooked and lightly caramelized. [Picture 1] Remove them from the pan and set them aside.
Cooking The Risotto
- Sautee the garlic, onion, thyme, salt, and pepper, until soft and golden brown. [Picture 2] Remove the garlic clove from the pan.
- Add and toast the rice until it becomes translucent around the edges. [Picture 3]
- OPTIONAL: Now, add the dry white wine if you decide to use it. Mix the rice well and allow the alcohol to be completely evaporated on a high flame before proceeding to the next step.
- Reduce the heat to low and add broth to the rice as required, mixing every minute or two.
- When the rice is al dente [95% ready], add the tahini sauce and Parmesan cheese. [Picture 4] Keep the pan on low heat while the dish finishes cooking.
- Once the risotto is ready, remove from the heat and add the caramelized mushrooms and butter. [Picture 5]
- Allow the shiitake mushroom risotto to rest for a couple of minutes, before serving it with the fresh chopped parsley on top! [Picture 6]
🙋♀️ People Also Ask [FAQs]
Gently wipe the mushrooms with a clean paper towel or use a soft brush to remove any dirt. Avoid soaking them in water as they can become soggy.
A good quality vegetable or chicken broth works well, as it enhances the flavor without overpowering the mushrooms.
Sauté the mushrooms separately and add them to the risotto towards the end of the cooking process to maintain their texture and flavor.
Risotto is a dish best served freshly made, as its consistency changes once reheated. Should there be leftovers, you can store them in the fridge for up to three days, while you can freeze them for up to three months. To serve, thaw the risotto overnight in the refrigerator and reheat it in the microwave or in a pan adding a little of water to bring back its creaminess.
💡 Expert Tips and Tricks
- Infuse The Broth: You can add a couple of mushrooms to your broth so that their flavor infuses it while it keeps warm.
- Balance The Tahini: You can add a splash of lemon juice at the same time as the tahini. The acidity from the lemon balances the richness of the tahini and enhances the mushroom flavor.
- Rest: Allow the shiitake mushroom risotto to rest for a minute or two off the heat before serving. This helps the flavors meld and the texture to settle.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Caramelized Shiitake Mushroom Risotto with Tahini
Ingredients
- 150 g Risotto Rice Arborio, Carnaroli, or Vialone Nano
- 125 g Fresh Shiitake Mushrooms
- 1 tablespoon Olive Oil
- 1 Garlic Clove Peeled
- 1 Medium Onion Finely Chopped
- ½ teaspoon Dried Thyme
- 600 ml Vegetable Stock
- 1 tablespoon Tahini
- 2 tablespoon Parmesan Cheese Grated
- 1 tablespoon Butter
- 2 tablespoon Fresh Parsley Washed and Finely Chopped
- Salt and Pepper to Taste
Instructions
Mise En Place - Prep
- Warm up the vegetable stock in a medium pot, and keep it warm throughout the cooking process. As it reaches a light simmer, reduce the heat to low. The broth is added to the risotto rice as it cooks, and you don't want to lower its temperature by adding cold stock, as this cooks the grains unevenly.
- Using a clean and dry teatowel or kitchen paper, wipe down the mushrooms, cleaning them well.
- Cut the mushrooms in bite-sized pieces.
- In a large pan, heat up half of the olive oil on medium heat. Once warm, add the sliced shiitake mushrooms and cook them on medium flame for approximately 6-8 minutes. This will allow them to cook thoroughly, while also caramelizing their edges. It is important that the pan is large enough so that the mushrooms have enough space to cook evenly, without overlapping and retaining steam, which will stop the caramelizing process.
- Remove the mushrooms from the pan and set them aside.
Cooking The Risotto
- Add the remaining olive oil to the same pan and heat it up again. Once warm, add the clove of garlic, thinly chopped onions, dried thyme, salt and pepper. Mix well and sautee on low to medium heath until the onion is soft and the garlic clove turns golden brown. This will take approximately 5-7 minutes.
- Next, remove the garlic clove from the pan.
- Add the risotto rice and mix it well. Toast the rice until it becomes translucent around the edges. mixing often to avoid it sticking to the pan.
- OPTIONAL: Now, add the dry white wine if you decide to use it. Mix the rice well and allow the alcohol to be completely evaporated on a high flame before proceeding to the next step.
- Reduce the heat to low, and add a couple of ladels of vegetable stock to the risotto, and mix.
- Add broth to the rice as required, and mix well every couple of minutes, to allow the rice to release its starch. Keep the flame on low, allowing the risotto and broth to lightly simmer, but not boil. Don't wait for the broth to be completely evaporated before adding more, but there is still a little of it.
- When the risotto is 95% cooked and still well al dente, add the tahini sauce and Parmesan cheese. Mix well, keeping the pan on low heat while the dish finishes cooking.
- Once the risotto is ready, remove from the heat and add the caramelized mushrooms and butter. Mix well, until the butter is completely melted and incorporated to the dish.
- Allow the shiitake mushroom risotto to rest for a couple of minutes, before serving it with a little fresh parsley on top!
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