More Great Recipes: Mushroom | Rice

Braised Shiitake Shimeji Risotto

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Member since 2013

Serves 4 | Prep Time 15 | Cook Time 45


1 cup shiitake mushrooms, cleaned and sliced
1 cup shimeji mushrooms, cleaned
½ cup soy sauce
½ cup mirin
½ cup sake
1 tablespoon vegetable oil
3 tablespoons butter
14 ounces calrose rice
1 small onion, finely chopped
1 sprig scallion, finely chopped
6 cups vegetable stock
Chives, for garnish
Parmesan or Pecorino cheese, grated

Rinse and clean mushrooms and trim the stems. Slice the shiitake mushrooms.

In a saucepan, mix the soy sauce, mirin and sake. Heat liquid on medium to high heat and bring to a light boil. Add the mushrooms and cook until the liquid reduces to half. Turn off heat and set aside.

In a large pan, heat the oil and butter on medium heat. Slowly sauté the onions and scallions for about 8 minutes, stirring occasionally to ensure that they do not brown.

Turn the heat to high, add the rice and stir. Add the mushrooms and remaining liquid. Stir. Add a ladle of vegetable stock. Stir again. Reduce heat to a simmer.

Continue adding vegetable stock, ladle by ladle, making sure that the liquid is fully absorbed after each ladle. Continue until the rice is soft but with a grainy bite.

Remove risotto from heat. Serve on individual plates.

Garnish with freshly grated Parmesan and chives.

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