Maitake Mushroom Risotto with Parmesan & White Wine

Ingredients (4 servings)

• 300 g maitake mushrooms, torn

• 300 g Arborio or Carnaroli rice

• 1 small onion or 2 shallots, finely diced

• 2 cloves garlic, minced

• 1 L hot vegetable or mushroom stock

• 150 ml dry white wine

• 50 g butter

• 60 g grated Parmigiano Reggiano

• Olive oil, salt, pepper

Step-by-Step Instructions

1. Sauté the maitake in a wide pan with olive oil over medium-high heat until golden and slightly crispy. Remove and set aside.

2. In the same pan, lower heat and sauté onion with a pinch of salt until soft and translucent.

3. Add garlic, cook for 30 seconds until fragrant.

4. Stir in the rice, coating each grain with oil. Toast for 1–2 minutes.

5. Deglaze with white wine and let it cook off completely.

6. Add hot stock, one ladle at a time, stirring gently and allowing each addition to absorb before adding more.

7. After 15 minutes, return the maitake to the pan.

8. Continue cooking until rice is creamy but al dente (18–20 minutes total).

9. Finish off heat with butter and Parmesan. Season to taste.

10. Rest for 1 minute, then serve.

Chef tip: The risotto should flow slowly on the plate — not stand stiff.

If you are interested in discovering Maitake’s many health benefits.

Here is a video on how to cook Maitake mushrooms.