CREAMY SHIITAKE RISOTTO

Golden saffron threads swirl through a rich base of rice and seared umami-rich shiitake

Makes 6-8 portions

Prep time: 20 mins | Cook time: 30 mins

INGREDIENTS

2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, thawed, torn into smaller pieces

2 tbsp olive oil

1 small yellow onion, finely chopped

2 garlic cloves, minced

2 cups arborio rice

½ tsp saffron threads, soaked in 2 tbsp hot water

½ cup dry white wine (or vermouth)

4 cups vegetable broth, kept warm

2 tbsp unsalted butter

¼ cup crème fraîche

¼ cup parmesan cheese

Salt & black pepper, to taste

Squeeze of lemon juice

METHOD

In a large skillet, heat 1 tbsp oil over medium-high heat. Sauté the torn Fable for 4–5 minutes until browned and crispy at the edges. Set aside.

Separately, in a heavy-bottomed pot, heat remaining oil. Add onion and sauté for 5 minutes until soft. Add garlic and cook 1 minute more. Stir in rice and toast for 2 minutes until edges are translucent. Add saffron water and white wine. Stir until mostly absorbed.

Pour in ½ cup warm broth at a time, stirring continuously and waiting for each addition to be absorbed before adding more. This should take about 20 minutes. Stir in the cooked Fable, butter, crème fraîche, and parmesan. Mix until creamy. Season with salt, pepper, and lemon juice to taste.

Tips & suggestions:

  • Top with a drizzle of herb oil, crispy shallots, or microgreens to elevate the plate visually and texturally.

  • This dish shines in autumn/winter menus, but with fresh twists such as spring peas or spinach, it can transition year-round.

  • Lean into the mushrooms. Add wild or exotic mushrooms to the dish if you’re feeling like a fun-guy.