How to Make Mushroom Risotto with Japanese Mushrooms! Easy Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Prepare five types of mushrooms: shimeji, shiitake, edingi, maitake, and enoki.

Remove stems from shiitake mushrooms and rinse them, then add to a saucepan with water and vegetable stock for the stock.

Slice the caps of the shiitake mushrooms and set aside.

Prepare the trumpet mushrooms by cutting the stem and slicing the caps.

Break apart the maitake mushrooms and add the tougher base to the stockpot.

Break apart the shimeji mushrooms and set aside with the other mushrooms.

Prepare enoki mushrooms separately by cutting off the base and breaking into smaller bunches.

Dice half an onion and a few cloves of garlic and set aside.

Fry the enoki mushrooms in a little olive oil until crispy, then set aside.

In the same pan, melt butter with olive oil, then add onions and sauté until softened.

Add garlic and cook until fragrant.

Add 2 cups of Japanese short grain rice and toast until edges are translucent.

Pour in white wine and let simmer until absorbed.

Ladle in vegetable stock gradually, stirring occasionally for about 20 minutes until rice is creamy.

Add back 2/3 of the sautéed mushrooms to the risotto and mix.

Finish with a couple of pats of butter and parmesan cheese until creamy.

Serve the risotto in a large dish, topped with the remaining sautéed mushrooms, fried enoki, grated cheese, and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens