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Creamy, umami-packed shiitake mushroom risotto with Asian flavors and tender kale.
The beauty of this dried shiitake mushroom risotto is that you not only get meaty mushrooms to stud your rice, but you also get the umami-rich soaking liquid to cook it in. It also includes sesame oil, ginger, mirin, and rice wine vinegar for an Asian-inspired take on the dish. Tender and nutty lacinato kale wilts in at the end and, of course, it wouldn’t be risotto without a generous shaving of Parmesan cheese. The result is a deeply flavorful concoction, with a balance of textures and flavors, but is still rich and creamy as any good risotto should be.
I made this risotto in a Nest Homeware Dutch oven, check out their beautiful cast-iron cookware here. For a different take on mushroom risotto, check out this one with butternut squash and sausage, which is perfect for a cozy night in. And check out this collection of mushroom recipes for ideas on getting more delicious fungi in your life.
Nervous about tackling a risotto? Read up on these common risotto mistakes before you begin to avoid any avoidable blunders.
Shiitake Mushroom Risotto with Kale
Ingredients
- 3 oz (about 2½ cups) dried shiitake mushrooms
- 6 cups boiling water
- 2 tbsp sesame oil
- Kosher salt and Pepper
- 1 yellow onion chopped
- 6 cloves garlic finely chopped or grated
- 1 1-inch piece ginger finely grated
- ¾ cup Arborio rice
- ½ cup mirin or sherry
- ¾ cup grated Parmesan
- 4-5 leaves lacinato kale (also known as tuscan or dinosaur kale) stems removed and chopped
- 1 tbsp rice wine vinegar
- 1 scallion sliced
Instructions
- Place mushrooms in a medium bowl and pour over boiling water. Allow to soak for 20 minutes, then strain liquid into a saucepan. Transfer shiitakes to a cutting board. Slice mushrooms and remove stems.
- Heat the saucepan of mushroom stock over medium heat to bring to a simmer. Adjust heat as needed to maintain a simmer.
- Heat sesame oil in a Dutch oven or heavy pot over medium heat. Add onion, garlic, and ginger and cook briefly until fragrant. Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper to the pot and cook, stirring occasionally, until onions are starting to soften, about 2-3 minutes.
- Add Arborio rice and cook for 1-2 minutes while stirring. Pour mirin into the pot and stir until it is mostly absorbed, scraping any bits stuck to the bottom of the pan.
- Add mushroom stock to pot ½ cup at a time, still on medium heat, and stirring often. Add more liquid once most of the last addition has been absorbed. After about 15 minutes, or when 3 cups broth have been added, start checking to see if the rice is cooked (it should be al dente), if not continue to add more broth as needed. Heat additional water if you use all of the mushroom stock and rice is not finished cooking yet. With the final addition of liquid, also add in kale, Parmesan cheese, and rice wine vinegar. The risotto should not hold form, add more liquid if needed. Remove from heat.
- Divide risotto amongst bowls and top with sliced scallion.
