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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