Classic Artisan Wines

Classic Artisan Wines is a fine wine broker for the wines of the Santa Cruz Mountains, Napa Valley, Central Coast, Paso Robles and Russian River.

Shiitake and Baby Bella Mushroom Risotto

Shiitake and Baby Bella Mushroom Risotto

Recommended wine to pair with Shiitake and Baby Bella Mushroom Risotto: Poetic Cellars Santa Cruz Mountains Pinot Noir

Prep Time:
25 Minutes

Ready In:
1 Hour

Cook Time:
35 Minutes


“Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort!”


1 tablespoon olive oil

3 sprigs fresh thyme, chopped

1/2 shallot, minced

1 pinch celery salt salt and pepper to taste

4 ounces shiitake mushrooms, stems removed, caps sliced

1 quart hot vegetable stock

3 ounces cremini mushrooms (baby bellas), sliced

2 tablespoons butter

2 tablespoons butter

1/2 cup freshly grated Parmesan cheese

1 3/4 cups Arborio rice

1/4 cup chopped flat-leaf parsley

1 1/4 cups dry white wine




Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.


Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.


Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.


Stir in butter, Parmesan cheese, and chopped parsley before serving.


Recipe submitted by: WAIX0713
Photo by SunnyByrd
Recipe provided by