Dylan’s shiitake and goat cheese risotto

Recipe Date: March 18, 2024
Serving Size: 4
Prep Time: 10 Minutes
Cook Time: 16 Minutes
Difficulty: Easy
Measurements: Imperial (US)


  • 3 tablespoons butter, divided
  • 25g dehydrated shiitake
  • 1/2 teaspoon of herbes de Provence
  • 1 small shallot, finely minced
  • 1-1/2 cups Arborio rice
  • 1/2 cup white wine
  • 4 cups chicken broth, warmed
  • 1/2 cup fresh goat cheese
  • Salt and pepper to taste


In a medium skillet over medium-high heat, melt 2 tablespoons
butter. Add shiitake mushrooms previously rehydrated, salt, and
pepper to taste and cook 2-3 minutes until tender and golden. Add
herbs and sauté 1 additional minute until fragrant. Transfer to a

bowl and keep warm.

In the same skillet over medium-high heat, melt remaining 1
tablespoon butter. Add shallot and sauté 2-3 minutes until
translucent. Add the Arborio rice and toast 1-2 minutes. Slowly
stir in white wine to deglaze pan.

Reduce heat to medium and cook stirring frequently until wine is
absorbed. Ladle a little chicken broth into pan, and stir until liquid
is absorbed. Continue adding chicken broth a little bit at a time
using the same method until the rice is tender and creamy (this
process should take about 15-20 minutes in total).

Remove risotto from heat and stir in goat cheese until melted. Fold
in shiitake mushrooms. Serve risotto hot and enjoy with an
arugula salad on the side!