• Cooking Time: 45
  • Servings: 4
  • Preparation Time: 15


  • 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.


A creamy Japanese-style mushroom risotto that will warm the heart.

Categories: Mushroom  Rice 

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