This risotto recipe would make a wonderful main or an incredibly indulgent side dish.


  • 2 cups maitakes florets

  • 2 tablespoons Wanjashan Worcestershire sauce

  • 3 scallions, white and green separated

  • 1 tablespoon minced garlic

  • 1 minced shallot

  • 14 ounces brown sushi rice

  • 1 cup white wine

  • 3 cups hot chicken stock, divided

  • 5 tablespoons butter, divided

  • 1 lemon

  • 1/4 cup shredded Reggiano cheese

  • extra virgin olive oil to cook

  • Kosher salt and freshly ground black pepper to taste


  • 1.

    In a large sauce pan coated lightly with extra virgin olive oil on high heat, sweat the maitakes for about 1-2 minutes, then remove from pan and set aside. In the same pan, melt butter and sauté scallion whites, garlic and shallots. Add rice and sauté. Deglaze with wine and reduce completely. Add Worcestershire sauce and 2 cups chicken stock and bring to a boil and stir. Reduce to a simmer, cover and allow to cook until just before al dente, about 20 minutes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 701kj
  • Fat Total 25g
  • Saturated Fat 12g
  • Protein 14g
  • Carbohydrate 96g
  • Sugar 6g
  • Sodium 1009mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For a party: spread out on a rimmed cookie sheet to chill. When ready to serve, in a saucepan, combine rice, simmering chicken stock to taste, and softened butter to taste. You can also brighten flavor with a squeeze of lemon. Mix with maitakes, toss with cheese, and garnish with scallions greens.

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