Name: Maitake Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 1 tablespoon plus 2 teaspoons kosher salt, divided; 1 small bunch Tuscan kale (about 6 ounces), stemmed and coarsely chopped; 2 tablespoons unsalted butter, divided; 12 ounces maitake mushrooms; 1 large yellow onion, diced; 2 cloves garlic, minced; 1 1/4 cups carnaroli or arborio rice; 1 cup dry white wine; 2 1/2 cups mushroom or chicken broth, hot; 2/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 5 1x

In this modern take on a traditional risotto, maitake mushrooms are celebrated for their dynamic texture and flavor. Chopped pieces are cooked with the rice, and sautéed whole clusters grace the top of the finished risotto. A bright green puree of kale blended with some of the broth is added at the end of cooking the risotto, creating a flavorful, nutritious, vibrant dish that screams “more is more.”

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Ingredients

Scale

1 tablespoon plus 2 teaspoons kosher salt, divided
1 small bunch Tuscan kale (about 6 ounces), stemmed and coarsely chopped
2 tablespoons unsalted butter, divided
12 ounces maitake mushrooms
1 large yellow onion, diced
2 cloves garlic, minced
1 1/4 cups carnaroli or arborio rice
1 cup dry white wine
2 1/2 cups mushroom or chicken broth, hot
2/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

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Instructions

Fill a large pot two-thirds full of water and bring to a boil over high heat. Season with 1 tablespoon of salt and add kale. Cook until kale is wilted and bright green, about 4 minutes.
Transfer kale to blender and add a splash of the cooking water. Blend on high speed to a smooth green puree; set aside.
Chop half the maitake mushrooms into pieces about the size of the diced onions. Tear other half into smaller clusters to sauté for the top of the risotto.
Heat a large straight-sided skillet over medium-high. Once hot, add 1 tablespoon butter and swirl to melt, then add torn maitake clusters. Cook until lightly browned, turning occasionally, 3 to 5 minutes, adjusting heat as needed. Season mushrooms with 1/4 teaspoon salt, then transfer to a plate and cover; set aside.
To the same pan, add remaining 1 tablespoon butter, onion and garlic; cook until tender, stirring often, about 5 minutes. Add rice, then use a wooden spoon to stir until rice begins to turn slightly opaque, 2 to 3 minutes. Add wine; continue stirring until mostly absorbed, 3 to 4 minutes. Add 1 cup hot broth and 1 teaspoon of salt; keep stirring almost constantly until liquid is mostly absorbed, 5 to 6 minutes. Add remaining broth along with chopped raw mushrooms and remaining 3/4 teaspoon salt. Continue to cook; stir until liquid is absorbed and rice is tender but not mushy, about 6 to 8 minutes more. If rice needs to cook longer but liquid has been absorbed, simply add another splash of broth or water and continue cooking until it is done.
Stir in kale puree; cook just until heated through to retain the vibrant green color, 1 to 2 minutes. When finished, mixture should be a little bit loose and saucy. Stir in cheese and remove pan from the heat. Taste and adjust seasoning.
Portion hot risotto into warm bowls and top with sautéed maitakes. Garnish with more freshly grated cheese before serving.

This recipe uses Maitake mushrooms

Maitake Flavor and texture

Maitake mushrooms have a distinct aroma and a rich, woodsy flavor with a succulent texture. They can be cooked as a whole cluster or torn into smaller pieces to suit any recipe. It’s a perfect pick for a main dishes as well as for side dishes and soups.