Crispy Maitake Mushroom Risotto with Parmesan & Thyme Butter
Indulge in the rich, earthy comfort of this Crispy Maitake Mushroom Risotto with Parmesan & Thyme Butter — a luxurious vegetarian dish bursting with flavour and texture. Tender arborio rice is slowly cooked in a creamy, aromatic broth, finished with golden, pan-seared Maitake Mushrooms from Nicol Retailer Limited, and topped with melted butter, fresh thyme, and aged parmesan.Perfect for dinner parties or cosy nights in, this risotto delivers restaurant-quality taste in under 45 minutes. The maitake mushrooms add a deep umami richness that pairs beautifully with the creamy risotto base, making every spoonful pure comfort food. Shop premium maitake mushrooms and gourmet ingredients at Nicol Retailer Limited, your trusted UK supplier of fine food essentials.
Ingredients
- 400 g Maitake Mushrooms (hen-of-the-woods)
- 250 g arborio rice
- 1 ltr vegetable stock, warm
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 75 ml dry white wine
- 2 tbsp olive oil
- 2 tbsp butter (plus extra for finishing)
- 50 g grated parmesan (or vegan alternative)
- 1 tsp thyme leaves
- Sea salt and black pepper, to taste
- truffle oil for drizzling (optional)
Instructions
Crisp the Maitake
- Tear the mushrooms into large pieces. Heat 1 tbsp olive oil and a little butter in a large pan. Sauté the maitake over medium-high heat until golden and crisp (5–7 mins). Remove and set aside for topping.
Start the Risotto
- In the same pan, add another tbsp of olive oil. Sauté onion and garlic until soft and fragrant. Add rice and toast for 1–2 mins until slightly translucent.
Deglaze & Simmer
- Pour in the white wine, stirring until absorbed. Add warm vegetable stock, one ladle at a time, stirring gently between each addition. Continue for about 20 minutes, or until the risotto is creamy and the rice is tender but al dente
Add Flavour & Finish
- Stir in butter, parmesan, thyme, and half the crispy maitake. Adjust seasoning with salt and pepper.
Serve Beautifully
- Spoon the risotto into bowls and top with the remaining crispy mushrooms. Drizzle lightly with truffle oil and finish with extra parmesan and fresh thyme.
Notes
This Crispy Maitake Mushroom Risotto is pure comfort in a bowl — creamy, earthy, and elegant. Each spoonful blends buttery arborio rice with golden, crispy Maitake Mushrooms (500g) from Nicol Retailer Limited, delivering the perfect balance of texture and umami richness.
To get the best results, always use hot vegetable stock and stir slowly as the risotto cooks — this releases the rice’s natural starches for that classic creamy finish. Tear the maitake mushrooms instead of slicing them to preserve their meaty, layered texture and create crispy edges when seared.
For a lighter version, you can swap the butter for olive oil and use vegan parmesan or nutritional yeast — it’s just as indulgent but completely plant-based.
Chef’s Tips:
Deglaze with white wine for restaurant-level depth.
Finish with fresh thyme or a drizzle of truffle oil to elevate the aroma.
Serve immediately — risotto is at its creamiest right off the stove.
This dish is a perfect showcase of Mediterranean-inspired vegetarian cooking, made easy with Nicol Retailer Limited’s premium maitake mushrooms. Whether served as a main course or part of a fine-dining dinner menu, it’s guaranteed to impress.
Nutrition
Serving: 340g | Calories: 460kcal | Carbohydrates: 46g | Protein: 12g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 370mg | Potassium: 420mg | Fiber: 4g | Sugar: 3g
