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Shitake Rhum Risotto

Hiking to the Säuling – Algaü
25 septembre 2017
Hiking to the Hafelekarspitze – Innsbruck
26 septembre 2017


As I was visiting my sweet sister in Dortmund, we opted for a Shitake Risotto. As i prepared the broth, the shitake and the rice. She tells me that there is no white wine. So I had to find a solution and couldn't resign myself to skip the alcool part. Digging into the cupboard I found some white Rhum. So I just gave it a go. The smell all along the cooking was quite strong and I feared for the sanity of our taste buds. But it turned into an exquisite and flavorful meal.

Shitake Rhum Risotto

Prep Time 20 min
Cooking Time 25 min
Total Time 45 min
Course Main Course
Cuisine Italian
Portions 4 people


  • 500 gr Risotto rice
  • 300 gr of Shitake mushrooms
  • 2 onions
  • 8 sprigs fresh Chives
  • 8 sprigs fresh Parsley
  • 1 leak
  • 2 cloves of Garlic
  • A pinch of Salt & salt flower
  • Pepper
  • Butter
  • 1/2 cup Rhum Preferably dark
  • Basil leaves


  • Prepare the broth at the same time. Into 1l of water, add one onion, chives, a garlic clove, the chopped leak and salt into the quivering water.
  • Sauté the onions then garlic into some butter. I was running out of olive oil and I have to say that the butter made it rich and tasty. Once colored add the Shitake.
  • Cook until only until sizzled. You don't want it to shrink to much and lose their texture. Set aside.
  • In the meantime cook the rice until translucent into some butter.
  • Deglaze with some Rhum stir until absorbed.
  • Add the broth to the rice slowly until absorbed.
  • Towards the end add the shitake and then some fresh chopped parsley, chives, and rosemary.
  • To decorate in the plate and enhance the taste add on top some basil, salt flower and pepper.
Keyword rhum, risotto, shitake