Mushroom Risotto
Servings: 4
Ingredients
Miso Dashi Stock
- 4 1/2 cups water
- 1 piece of dried kombu
- 2 dried shiitake mushrooms
- 4 tbsp bonito flakes
- 3 tbsp shiro (white) miso
Risotto
- 2 cups arborio rice
- 1/4 cup sake
- 2 tbsp butter
- 2 shallots chopped
- 5 garlic cloves chopped
- 6 shiitake mushrooms sliced
- 1 cluter of songnee mushrooms sliced
- 150 grams brown beech mushrooms chopped
- 1 king oyster mushroom sliced
- 1/4 cup parmesan cheese grated
- salt
- pepper
Instructions
Miso Dashi Stock
- In a large pot, combine the water, kombu, dried shiitake mushrooms, and bonito flakes. Bring to a boil, reduce the heat and allow it to simmer for at least 15 minutes.
- The longer you let the stock cook, the stronger the dashi will be. Strain any foam that forms during this process. When the broth is ready, place a mesh strainer over a bowl and strain the broth.
- Return the broth to the pot over low heat and slowly introduce the miso. Take a ladle and place the miso in it. Take about half a ladle full of the stock and mix the miso with the stock until it is combined. Keep the broth heated but not simmering.
Risotto
- In a small pan, heat the mushrooms over medium-high heat and cook until they have turned slightly golden brown. Remove from the heat and set aside.
- Melt butter in a large pan over medium heat. Add the shallot and garlic and cook until the shallots become translucent, about 5 minutes. Add the arborio rice and cook for 2 minutes.
- Add the sake and stir in well. Cook until all the sake has been absorbed by the rice.
- Add the miso dashi stock in ½ cup increments. Stir until the rice fully absorbs the liquid. Repeat this until all of the liquid is used.
- Remove from the heat and stir in the mushrooms and parmesan cheese. Season with salt and pepper.