Chinese-style Mushroom Risotto

Ingredients

While the original Italian risotto typically uses Arborio rice and Italian ingredients, this Chinese adaptation incorporates fragrant jasmine rice and Chinese mushrooms to infuse it with a distinct Asian flair. The seasonings and cooking techniques are also adjusted to align with Chinese culinary traditions. We alse have the original recipe for Risotto, so you can check it out.

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 1 cup (150g) oyster mushrooms, sliced 1 cup (150g) oyster mushrooms, sliced
• 1 cup (150g) button mushrooms, sliced 1 cup (150g) button mushrooms, sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/4 cup (60ml) Chinese cooking wine 1/4 cup (60ml) Chinese cooking wine
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 6g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
2. 2.
   Heat the vegetable oil in a separate large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown.
4. 4.
   Stir in the jasmine rice and cook for a minute, ensuring each grain is coated with oil.
5. 5.
   Pour in the Chinese cooking wine and cook until it evaporates.
6. 6.
   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Repeat this process until the rice is cooked al dente, which should take about 20 minutes.
7. 7.
   Stir in the soy sauce, oyster sauce, and sesame oil. Season with salt and pepper to taste.
8. 8.
   Remove the pan from heat and stir in the heavy cream until well combined.
9. 9.
   Let the risotto rest for a few minutes before serving. Garnish with fresh cilantro.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffier texture.
• Shiitake mushrooms — Soak dried shiitake mushrooms in hot water for 20 minutes before slicing and using in the recipe.
• Oyster mushrooms — Trim the tough ends of the oyster mushrooms before slicing.
• Button mushrooms — Clean the mushrooms with a damp cloth to remove any dirt before slicing.
• Chinese cooking wine — If you don't have Chinese cooking wine, you can substitute it with dry sherry or rice vinegar.

Tips & Tricks

• To enhance the umami flavor, you can add a small amount of dried Chinese black mushrooms (shiitake) to the risotto.
• For a spicier kick, sprinkle some crushed red pepper flakes or drizzle chili oil over the finished dish.
• Experiment with different types of Chinese mushrooms, such as enoki or wood ear mushrooms, to add variety to the risotto.
• If you prefer a lighter version, you can substitute the heavy cream with coconut milk or a plant-based cream alternative.
• Leftover risotto can be transformed into delicious risotto balls by shaping them into small balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Chinese-style Mushroom Risotto hot as a main course. It pairs well with a side of steamed vegetables or a fresh green salad.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a small bowl or ramekin. Invert it onto the serving plate and garnish with a sprig of fresh cilantro.