Creamy risotto with shiitake & Parmesan

This creamy risotto with shiitake and Parmesan cheese is an Italian comfort dish focused on simplicity, flavor, and enjoying together. The full flavors of the mushrooms and the rich Parmesan make this a true favorite for every season.

Nurhayat chose this dish because it always takes her back to the trips she and her husband make together through Italy. "Since 2019, every year on my birthday we travel to a different Italian region. In Florence, I tasted the most delicious risotto ever — and since then we have been recreating it together at home." For Nurhayat, this dish is all about Serve Love. Taste Life. : slowing down, recalling memories, and enjoying a warm meal together.

Fancy putting a piece of Italy on the table yourself?

Ingredients (for ±2 people)

100 g risotto rice (Arborio or Carnaroli)
1 onion (medium), finely chopped
1 clove garlic, finely chopped
250 g shiitake mushrooms, sliced
80 g Parmesan cheese (powdered or freshly grated)
Salt and black pepper, to taste
Olive oil, a splash
±600 ml hot vegetable or chicken broth

Preparation method

Heating broth
Heat the broth in a separate pan and keep it warm throughout the cooking process.
Toasting risotto rice:
Pour a splash of olive oil into a pan. Add the risotto rice and stir for 1–2 minutes until the grains shine. Remove the rice from the pan and set aside.
Sautéing vegetables:
Sauté the onion and garlic in some butter in the same pan. Add the shiitakes and cook until golden brown and wonderfully fragrant.

Making risotto:
Put the rice back into the pan. Add a ladle of hot broth, stir gently, and let the rice absorb the liquid. Repeat until the risotto is nicely creamy and the rice still has a slight bite (about 18–20 minutes).
Finishing:
Remove the pan from the heat. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper. Let the risotto rest for another 10 minutes with the lid on the pan.