Japanese CREAMY Mushroom Risotto
By Tiffy Cooks
The long-awaited Japanese CREAMY Mushroom Risotto is finally HERE! This mushroom risotto is rich, creamy, savory, and packed with umami flavors that will have you craving more. I know risotto may seem intimidating, but we will make it easy with a few simple ingredients and some secret tips. Are you ready for my vegetarian-friendly Japanese-inspired CREAMY Mushroom Risotto? Warning, you may need to make extra because it is THAT good.
Ingredients
- 1.5 lb Shiitake Mushrooms sliced
- 1 Shallot minced
- 1.5 cup Arborio Rice
- 6.5 cup Dashi Stock
- ¼ cup Sake optional
- 2 tbsp Soy Sauce
- ½ cup Heavy Cream
- Black Pepper
- 2 tbsp Butter
- Fresh Chives
- Fresh Parmesan Cheese
Instructions
- Heat 6.5 cups of Dashi Stock and set it aside.
- Without adding any oil, ad,d sliced Shiitake Mushrooms and 2 tbsp of soy sauce in a pan. Turn the heat up to medium and saute for 2-3 minutes or until fragrant.
- Add in 2 tbsp of oil and add in minced shallots. Sweat the shallots for 1-2 minutes or until translucent. Finally, add in arborio rice and saute for 1-2 minutes.
- Pour in ¼ cup of Sake to deglaze and slowly pour in the dashi stock ladle by ladle. Start with ½ cup at a time. Let the rice sit for 20 seconds and; occasionally stir once the rice absorbs most of the stock, add in another ½ cup. Repeat this process until the rice is 95% cooked and all the broth is done (around 18 minutes) ** make sure to be patient **
- Once the rice is al-dente, add in ¼ cup of cream and black pepper to taste. Mix well and turn off the heat
- Add in cold butter, parmesan cheese, and fresh chives. Mix and serve immediately
Video
Notes
The key to making risotto is PATIENCE. It is a lengthy process that you cannot rush but trusts me; it is worth it. Here are a few tips to fail-proof risotto:
- Heat the Stock: heat your stock ahead of time; make sure not to use the cold stock as it will cool everything down, which can interfere with the cooking process.
- Use a Wide Pot: this will help everything cook evenly.
- Don’t Add Too Much Stock at Once: Add the stock in ladle by ladle; you don’t want to turn risotto into congee!
- Medium Heat: Don’t have the pan too hot as it can burn quickly and not too low as it will turn the risotto soggy. Medium heat is perfect!
- Don’t Over Cook It: You want the risotto to be al-dente (95% cooked), and don’t over-stir it!
Nutrition
Calories: 571kcalCarbohydrates: 76gProtein: 19gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 49mgSodium: 1834mgPotassium: 988mgFiber: 7gSugar: 6gVitamin A: 628IUVitamin C: 1mgCalcium: 151mgIron: 5mg
