Risotto with grilled oyster and shiitake mushrooms

Risotto with grilled oyster and shiitake mushrooms

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 to 3
Author Connie Veneracion


  • 100 grams fresh oyster mushrooms
  • 100 grams fresh shiitake mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil (doesn’t have to be extra virgin)
  • 2 cloves garlic minced
  • 1 large white onion chopped
  • 1 cup short-grain rice (Speedy uses Japanese rice)
  • 1 generous splash white wine
  • 2 to 4 cups bone broth
  • 2 tablespoons chopped fresh parsley (we use flat parsley)
  • 1 tablespoon citrus juice (Speedy used kalamansi but you can substitute lemon or lime)
  • 1 tablespoon grated parmesan cheese
  • salt to taste
  • pepper to taste


  • If fresh mushrooms aren’t available, you can substitute dried. Just place in a large bowl and pour in some of the hot broth.
  • Make the basic risotto — click here — adding salt and pepper, as needed.
  • While the risotto cooks, drain the mushrooms (remember to add the soaking liquid to the risotto). Heat an oil-free pan (a non-stick pan works well) and throw in the mushrooms in a single layer. You just want to char them a bit to wheedle out a nutty flavor and aroma. Then, chop the mushrooms and place in a bowl. Add the parsley and the citrus juice. Toss lightly by hand.
  • When the risotto is done, stir the mushroom mixture (reserve a couple of tablespoonfuls for garnish). Leave the risotto to rest for a couple of minutes.
  • To serve, ladel the risotto into bowls and top with the reserved mushroom-parsley mixture. Drizzle with more olive oil and sprinkle with more parmesan cheese, if you like.