Creamy Lion’s Mane Risotto

Lion’s Mane mushrooms, with their seafood-like texture and subtle umami flavor, are the star of this creamy risotto. Paired with rich Arborio rice and a touch of Parmesan, this dish is a comforting, healthy indulgence that highlights the natural goodness of mushrooms.

Servings: 4 · Prep: 10 min · Cook: 40 min

Ingredients

Mushrooms
– 1 lb (450g) Lion’s Mane mushrooms, cleaned and sliced
– 1/2 lb (225g) cremini mushrooms, sliced
– 1/2 lb (225g) shiitake mushrooms, stemmed and sliced

Risotto Base
– 1 1/2 cups (300g) Arborio rice
– 4 cups (1L) vegetable broth, warmed
– 1 cup (240ml) dry white wine
– 1/2 cup (120ml) heavy cream or unsweetened coconut milk (for a dairy-free option)
– 2 tbsp (30g) unsalted butter
– 1 tbsp (15g) olive oil
– 1 small onion, finely diced
– 2 garlic cloves, minced
– 1/2 tsp (2g) fresh thyme leaves
– 1/4 tsp (1g) salt
– 1/4 tsp (0.5g) black pepper
– 1/4 cup (30g) grated Parmesan cheese

Directions

1. Heat olive oil in a large heavy pot over medium heat. Add onion and garlic, sauté for 2–3 minutes until softened.
2. Add Lion’s Mane, cremini, and shiitake mushrooms, stir to coat in oil, and cook for 5–7 minutes until softened and slightly browned.
3. Add Arborio rice and stir to coat with oil and mushrooms, toasting for 2–3 minutes.
4. Deglaze with white wine, stirring until absorbed. Begin adding warm broth, one ladle at a time, stirring frequently. Continue until rice is tender and creamy, about 25–30 minutes.
5. Stir in heavy cream (or coconut milk), butter, thyme, salt, and pepper. Cook for 2–3 minutes until warmed through. Fold in Parmesan and serve immediately.

Tips

• Use a heavy-bottomed pot to prevent scorching.
• If using coconut milk, add it at the end for a lighter, dairy-free version.
• Let the risotto rest for 5 minutes before serving to allow the flavors to settle.

Nutritional Benefits

• Lion’s Mane mushrooms: Rich in antioxidants and B vitamins, with a low calorie count.
• Arborio rice: Provides complex carbohydrates for sustained energy.
• Cream or coconut milk: Adds healthy fats and creaminess without compromising flavor.
• Parmesan cheese: Offers a good source of calcium and protein.

Storage & Reheating

• Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a pan over low heat, adding a splash of broth or water if needed to restore creaminess.
• For best results, consume within 3 days and avoid freezing for long-term storage.

Nutrition and health notes are general and for interest only — not medical or dietary advice. · ShroomWire Kitchen