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Japanese CREAMY Mushroom Risotto

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.
Prep Time10 mins
Active Time25 mins
Total Time35 mins
Course: Appetizer, Main Course, Side Dish


  • 1.5 lb of sliced Shiitake Mushrooms
  • 1 Shallot minced
  • 1.5 cup of Arborio Rice
  • 6.5 cup of Dashi Stock
  • ¼ cup of Sake optional
  • 2 tbsp of Soy Sauce
  • ½ cup of Heavy Cream
  • Black Pepper
  • 2 tbsp of Butter
  • Fresh Chives
  • Fresh Parmesan Cheese


  • 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



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!