Taiwanese-style Mushroom Risotto

Ingredients

While the original Italian risotto typically uses Arborio rice and Parmesan cheese, this Taiwanese adaptation incorporates local ingredients and flavors. Taiwanese-style Mushroom Risotto features fragrant Taiwanese rice, a medley of fresh mushrooms commonly found in Taiwan, and a touch of soy sauce for an umami kick. The result is a unique and delicious blend of Italian and Taiwanese cuisines. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup (200g) Taiwanese rice 1 cup (200g) Taiwanese rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 200g mixed mushrooms (such as shiitake, oyster, and enoki), sliced 200g mixed mushrooms (such as shiitake, oyster, and enoki), sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1/4 cup (60ml) cooking wine 1/4 cup (60ml) cooking wine
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons chopped green onions (scallions) 2 tablespoons chopped green onions (scallions)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 7g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the chicken or vegetable broth over medium heat until hot. Keep it warm on low heat.
2. 2.
   In a separate 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.
   Stir in the Taiwanese rice and cook for a minute, coating the grains with the oil and flavors.
5. 5.
   Pour in the cooking wine and cook until it evaporates.
6. 6.
   Begin adding the warm broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is cooked al dente, about 20-25 minutes.
7. 7.
   Stir in the soy sauce, five-spice powder, and white pepper.
8. 8.
   Remove the saucepan from heat and stir in the heavy cream. Season with salt to taste.
9. 9.
   Garnish with chopped green onions before serving.

Treat your ingredients with care...

• Taiwanese rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• Mixed mushrooms — Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt. Slice them evenly for even cooking.
• Soy sauce — Use a high-quality Taiwanese soy sauce for authentic flavor.

Tips & Tricks

• To enhance the umami flavor, you can add a splash of Taiwanese black vinegar or a sprinkle of dried shrimp powder.
• For a vegetarian version, substitute the chicken broth with vegetable broth.
• Experiment with different types of mushrooms to add variety and depth of flavor to your risotto.
• If you prefer a creamier texture, stir in some grated Taiwanese cheese or a dollop of Taiwanese fermented tofu.
• 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 Taiwanese-style Mushroom Risotto hot as a main course. It pairs well with a side of pickled vegetables or a fresh green salad.

Presentation advice

For an elegant presentation, garnish the risotto with a sprinkle of chopped fresh herbs, such as cilantro or Thai basil. Serve it in individual bowls or on a large platter for sharing.