Past Recipes
Shiitake Mushroom Risotto

Shiitake Mushroom Risotto with Truffled Burrata and Cipollini Onions

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Recipe Details

Story

Luxurious risotto always feels like a special occasion dinner, and our hands-off method (adding all the liquid at once, instead of in stages) means you can celebrate any night of the week. We’re amping up this version with roasted shiitake mushrooms and cipollini onions. Burrata—mozzarella’s fancy cousin—and truffle zest make this already decadent dish absolutely swoon-worthy.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 710
  • Protein 20g
  • Total Carb 69g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • shiitake mushrooms
    6 ounces
    shiitake mushrooms
  • chives
    1/8 ounce
    chives
  • cipollini onions
    4 ounces
    cipollini onions
  • garlic
    1 clove
    garlic
  • vegetable bouillon cube
    1
    vegetable bouillon cube
  • Arborio rice
    3/4 cup
    Arborio rice
  • white wine
    1/3 cup
    white wine
  • truffle zest
    1 packet
    truffle zest
  • burrata
    4 ounces
    burrata
  • unsalted butter
    2 packets
    unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 8" medium pots, 1 with lid
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients and warm broth

    Prepare ingredients and warm broth

    Preheat oven to 450°F. Wipe mushrooms clean with a damp paper towel. Remove mushroom stems and finely chop; quarter mushroom caps. Rinse chives and thinly slice. Peel cipollini onions and halve. Mince garlic. In a medium pot, bring bouillon cube and 2½ cups water to a boil over medium-high heat. Remove pot from heat and cover to keep warm until Step 3.

  2. Sauté aromatics and toast rice

    Sauté aromatics and toast rice

    Heat 1 tablespoon olive oil in a separate medium pot over medium-high heat. When oil is shimmering, add garlic and mushroom stems; sauté, stirring, until fragrant, 1-2 minutes. Add rice; cook, stirring, until toasted and translucent, 2-3 minutes. (Toasting the rice adds a delicious nutty flavor and prevents it from absorbing liquid too quickly).

  3. Simmer risotto

    Simmer risotto

    Add white wine to pot with rice, still over medium-high heat, and simmer until liquid is mostly absorbed, 1-2 minutes. Then, stir in warmed broth and ½ teaspoon salt. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-18 minutes more.

  4. Roast mushrooms and onions

    Roast mushrooms and onions

    While risotto simmers, line a baking sheet with foil. Add cipollini onions and mushroom caps and toss with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until lightly browned and tender, 12-15 minutes.

  5. Finish mushroom risotto

    Finish mushroom risotto

    While mushrooms and onions roast, in a medium bowl, whisk together truffle zest, 1 tablespoon olive oil, and ¼ teaspoon salt. Remove burrata from container, discarding excess liquid, and tear into large pieces over bowl with truffle oil; toss to coat. Once rice is tender, remove pot from heat and stir in butter, half of chives, ½ teaspoon salt, and pepper as desired to combine.

  6. Plate mushroom risotto

    Plate mushroom risotto

    Divide shiitake mushroom risotto between shallow serving bowls. Top with roasted mushrooms and cipollini onions. Add burrata, spooning over any remaining truffle oil from bowl. Garnish with remaining chives and dig in!

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