Japanese-style Mushroom Risotto

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. 1.
   Rinse the Japanese short-grain rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced mushrooms to the saucepan and cook until they release their moisture and start to brown.
4. 4.
   Add the rinsed rice to the saucepan and stir to coat it with the oil and mushroom mixture.
5. 5.
   In a separate pot, heat the vegetable broth until simmering.
6. 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. 7.
   Continue adding the vegetable broth and stirring until the rice is cooked al dente, tender but still slightly firm to the bite.
8. 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. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove from heat and let the risotto rest for a few minutes before serving.
11. 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.