Organic Arborio Rice makes a perfect risotto with the addition of our dried sliced shiitakes and button mushrooms.

Prep time: 15 min

Cook time: 25 min

Total time: 40 min

Risotto with Mushrooms and Peas
Copyright Recipe © 2020 Woodland Foods


Makes 6 servings


  1. Rinse the dried shiitakes and button mushrooms thoroughly under cold water. Place in a large bowl, and cover with cold water. Soak for at least one hour, or overnight, refrigerated.

  2. Drain the mushrooms, reserving 2 cups of the soaking liquid. Chop all the mushrooms into a large dice. Heat the chicken stock in a small sauce pot, add one cup of the reserved mushroom soaking liquid.

  3. Heat one tablespoon of butter in a medium sauce pot on low heat. Add the chopped onion, garlic, and sweat for 3 minutes. Add the organic arborio rice and toast for a few more minutes.

  4. Slowly ladle the chicken stock into the toasted risotto, stir continuously. Keep adding stock, until the rice is cooked through, but is a bit al dente. Add the peas, mushrooms and then the remaining butter, and parmesan cheese. Stir well. Season to taste. It should be loose and creamy in texture.