Creamy Shiitake Risotto EN

Kraków-Style Creamy Shiitake & Thyme Risotto

This recipe bridges the gap between the Italian classics loved in Kraków’s city center and the deep, earthy flavors of a traditional Polish mushroom hunt. Shiitakes provide that intense umami punch similar to our beloved borowiki (porcini), making this dish comforting, elegant, and surprisingly simple to make at home.  

1. The Ingredients

• Fresh Shiitake Mushrooms (250g): The star of the show. Look for firm caps. Remove the tough stems (save them for stock!) and slice the caps thickly.
• Arborio or Carnaroli Rice (300g): You need starchy, short-grain rice to get that signature creamy texture without adding heavy cream.  
• Dry White Wine (100ml): A Pinot Grigio or Sauvignon Blanc works best to cut through the richness.
• Vegetable or Chicken Broth (1 Liter): Keep this simmering hot on the stove next to your risotto pan.
• Shallots (2 small) & Garlic (2 cloves): Finely diced for the aromatic base.
• Butter (3 tbsp) & Olive Oil: For frying and finishing.
• Parmesan Cheese (50g): Freshly grated.
• Fresh Thyme: 4–5 sprigs. Dried thyme works, but fresh is superior for the aroma.
• Salt & Black Pepper: To taste.

2. Preparation & Cooking Steps

Step 1: Sear the Mushrooms Heat a tablespoon of olive oil in a wide, heavy-bottomed pan over medium-high heat. Add the sliced Shiitake mushrooms. Cook them undisturbed for 2–3 minutes until golden brown, then flip. Season with a pinch of salt and pepper. Remove them from the pan and set aside (this keeps them meaty, not soggy).

Step 2: The Aromatic Base Turn the heat down to medium. In the same pan, melt 1 tablespoon of butter. Add the diced shallots and sauté until translucent (about 3 minutes). Add the garlic and cook for another minute until fragrant—don’t let the garlic burn!

Step 3: Toasting the Rice Pour the rice into the pan with the onions. Stir constantly for 1–2 minutes. The rice should look slightly translucent at the edges and smell toasty. This step is crucial for the final texture.

Step 4: The Wine & Simmer Pour in the white wine. It will hiss and steam. Stir until the wine has fully evaporated.

Step 5: The Ladle Process Add a ladle of the hot broth to the rice. Stir gently. Wait until the rice absorbs the liquid almost completely before adding the next ladle. Repeat this process for about 18–20 minutes.

• Tip: Halfway through, toss the thyme sprigs into the rice to infuse the flavor.

Step 6: The Finish When the rice is tender but still has a slight bite (al dente), turn off the heat. Stir in the remaining butter, the parmesan cheese, and the seared Shiitake mushrooms you set aside earlier. Cover with a lid and let it rest for 2 minutes. This is called mantecatura—the step where the magic creaminess happens.

3. A Word from the Chef

“The secret to a great risotto is patience—don’t rush the broth! If you want to make this even more ‘Kraków-style,’ try swapping the Parmesan for a mature Polish cheese like Bursztyn or Dziugas. They have that sharp, crystalline crunch that pairs beautifully with the earthiness of the Shiitake.

Pro Tip: For an extra depth of flavor, add a teaspoon of soy sauce to the mushrooms while searing them. It sounds untraditional, but it amplifies the natural meatiness of the Shiitake incredibly well.”