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.
- 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!