Taiwanese-style Mushroom Risotto


Taiwanese-style Mushroom Risotto

Taiwanese Mushroom Medley Risotto: A Fusion of Italian and Taiwanese Flavors

In Taiwanese cuisine, rice is a staple ingredient, and it is often used in a variety of dishes. This Taiwanese-style Mushroom Risotto combines the creamy and comforting elements of Italian risotto with the vibrant flavors of Taiwanese cuisine. With the addition of local mushrooms and aromatic spices, this dish is a delightful fusion of two culinary traditions.

Jan Dec

30 minutes

25 minutes

55 minutes

4 servings


Vegetarian, Gluten-free, Dairy-free (if using dairy-free cream substitute), Low cholesterol, Low sodium

Soy (in soy sauce)

Vegan, Paleo, Keto, Nut-free, Egg-free


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.


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


  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.