Maitake Mushroom Risotto with Parmesan & White Wine Creamy maitake mushroom risotto with Parmesan and white wine. A rich, restaurant-style maitake recipe with step-by-step instructions. RECIPES & KITCHEN MAITAKE RECIPES 2/23/2026 1 min read 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 Sauté the maitake in a wide pan with olive oil over medium-high heat until golden and slightly crispy. Remove and set aside. In the same pan , lower heat and sauté onion with a pinch of salt until soft and translucent. Add garlic , cook for 30 seconds until fragrant. Stir in the rice , coating each grain with oil. Toast for 1–2 minutes. Deglaze with white wine and let it cook off completely. Add hot stock , one ladle at a time, stirring gently and allowing each addition to absorb before adding more. After 15 minutes , return the maitake to the pan. Continue cooking until rice is creamy but al dente (18–20 minutes total). Finish off heat with butter and Parmesan. Season to taste. 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. Premium Quality We grow exotic mushrooms innovatively and locally! Contact