Shiitake Mushroom Risotto - Serves 6  


1T Olive Oil

2 Cloves Garlic

200gm Minced Shiitake Mushrooms

200gm Sliced Button Mushrooms

2T Butter

2 cups Arborio Rice

300ml White Wine

1T Fresh diced Thyme

Pinch Celery Salt

Salt & Pepper to taste

1Ltr Hot Vegetable Stock

2T Butter

1/2 cup Grated Parmesan

1/4 cup Flat Leaf Parsley



  • Heat olive oil in a large pan over medium heat
  • Stir in garlic and cook for 30 seconds
  • Add mushrooms and cook until lightly browned
  • Stir in 2 tablespoons butter, add arborio rice and stir until rice is coated in oil
  • Reduce heat and cook until mushrooms have softened and browned
  • Pour in white wine and simmer until absorbed
  • Add thyme, celery salt, salt and pepper
  • Reduce heat to medium-low and add stock, cover, stirring occasionally until absorbed, continue until stock is used up
  • When all stock is used up check rice for texture and add moare water if necessary
  • Stir in butter, parmesan cheese and diced parsley before serving