Recipe
Japanese-style Mushroom Risotto
Umami Delight: Japanese-inspired Mushroom Risotto
4.7 out of 5
In the context of Japanese cuisine, this Japanese-style Mushroom Risotto combines the rich and creamy texture of a classic Italian risotto with the umami flavors that are characteristic of Japanese cooking. With the addition of earthy mushrooms and a touch of soy sauce, this dish offers a unique fusion of flavors that will satisfy your taste buds.
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if using vegetable oil instead of butter and omitting the cream), Gluten-free, Dairy-free (if using vegetable oil instead of butter and omitting the cream), Nut-free
Allergens
Soy (in soy sauce), Wheat (if using regular soy sauce instead of gluten-free soy sauce)
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw food
Ingredients
While the original Italian risotto is traditionally made with Arborio rice and flavored with wine, butter, and Parmesan cheese, this Japanese adaptation incorporates Japanese short-grain rice and umami-rich ingredients like soy sauce and mushrooms. The result is a fusion dish that combines the best of both Italian and Japanese cuisines. We alse have the original recipe for Risotto, so you can check it out.
-
2 cups (400g) Japanese short-grain rice 2 cups (400g) Japanese short-grain rice
-
4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
-
1 tablespoon vegetable oil 1 tablespoon vegetable oil
-
1 onion, finely chopped 1 onion, finely chopped
-
2 cloves garlic, minced 2 cloves garlic, minced
-
200g mixed mushrooms (shiitake, enoki, shimeji), sliced 200g mixed mushrooms (shiitake, enoki, shimeji), sliced
-
2 tablespoons soy sauce 2 tablespoons soy sauce
-
1 tablespoon mirin (Japanese sweet rice wine) 1 tablespoon mirin (Japanese sweet rice wine)
-
1 tablespoon butter 1 tablespoon butter
-
1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
-
Salt and pepper, to taste Salt and pepper, to taste
-
Chopped green onions, for garnish Chopped green onions, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 8g, 4g
- Carbohydrates (total, sugars): 62g, 2g
- Protein: 7g
- Fiber: 3g
- Salt: 2g
Preparation
-
1.Rinse the Japanese short-grain rice under cold water until the water runs clear. Drain well.
-
2.In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
-
3.Add the sliced mushrooms to the saucepan and cook until they release their moisture and start to brown.
-
4.Add the rinsed rice to the saucepan and stir to coat it with the oil and mushroom mixture.
-
5.In a separate pot, heat the vegetable broth until simmering.
-
6.Gradually add the hot vegetable broth to the rice mixture, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
-
7.Continue adding the vegetable broth and stirring until the rice is cooked al dente, tender but still slightly firm to the bite.
-
8.Stir in the soy sauce, mirin, butter, and heavy cream. Cook for an additional 2-3 minutes until the flavors are well combined.
-
9.Season with salt and pepper to taste.
-
10.Remove from heat and let the risotto rest for a few minutes before serving.
-
11.Garnish with chopped green onions and serve hot.
Treat your ingredients with care...
- Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. If using shiitake mushrooms, remove the tough stems before slicing.
Tips & Tricks
- For a more intense mushroom flavor, you can use dried mushrooms instead of fresh. Soak the dried mushrooms in hot water for 20 minutes before slicing and adding them to the risotto.
- To enhance the umami taste, you can add a splash of Japanese soy sauce or a sprinkle of furikake (Japanese rice seasoning) before serving.
- If you prefer a creamier texture, you can stir in some grated Japanese cheese, such as mizithra or yama no sachi, at the end of cooking.
Serving advice
Serve the Japanese-style Mushroom Risotto hot as a main course. It pairs well with a side of steamed vegetables or a simple green salad.
Presentation advice
For an elegant presentation, mold the risotto into a round shape using a small bowl or a ring mold. Garnish with a sprinkle of furikake and a few extra slices of mushrooms on top.
More recipes...
For Risotto » Browse all
For Italian cuisine » Browse all
More Italian cuisine dishes » Browse all
Quaglie alla scaligera
Scaligera-style quail
Quaglie alla scaligera is a classic Italian dish that combines tender quail with a rich and flavorful sauce. This dish is perfect for a special...
Cacciucco alla Viareggina
Fish stew
Cacciucco alla Viareggina is a traditional Tuscan fish stew made with a variety of seafood.
Arancini al burro
Butter rice balls
Arancini al burro is a Sicilian dish that is made with risotto, butter, and cheese. The dish is then coated in breadcrumbs and fried until crispy....
More Japanese cuisine dishes » Browse all
Champon
Pork and seafood noodle soup
Champon is a Japanese noodle dish that originated in the city of Nagasaki. The dish consists of thick, chewy noodles in a pork-based broth, served...
Naporitan
Naporitan spaghetti
Naporitan is a Japanese pasta dish that is made with spaghetti and a tomato-based sauce. It is a popular dish in Japan and is often served in...
Kaki Fry
Fried Oysters
Kaki Fry is a popular Japanese dish that features breaded and fried oysters. The dish is typically served as an appetizer or main course and is...