Recipe Photo Recipe Title
cooking process


cooking process
A risotto filled with a variety of mushrooms is a classic autumn dish. What makes this one unique is that the risotto is crispy and cooked al dente like pasta. Don't wash the rice before cooking it, or else it will absorb too much liquid. Of course, depending on the season and your taste you can substitute other ingredients for the mushrooms. Be creative.


cooking process
1/2 lb. rice
10 shiitake mushrooms
1 pack shimeji mushrooms
1 pack enoki mushrooms
2 hiratake mushrooms
2 tablespoons white wine
250cc chicken stock
1 large clove garlic
200cc olive oil
Extra virgin olive oil
Salt
Pepper
[A]
1/4 shallot
1 teaspoon olive oil
1 teaspoon butter

[B]
1.5 oz. Parmesan Reggiano
1 tablespoon Italian parsley
3/4 oz. butter



advance preparation

・ If using dried shiitake, soak them in warm water for one hour until soft. Cut off the bottoms of the shiitake, shimeji and enoki. Cut shiitake into quarters and enoki into halves. Separate shimeji and hiratake into small pieces.
・ Mince shallot, garlic and Italian parsley.

   
・ Grate Parmesan cheese.
   




process photo [1]
Heat stock.



process photo [2]
Saute [A] in a pan over medium heat. When the shallots soften, add unwashed rice.
Tips Mix the unwashed rice evenly with a wooden spatula. Thoroughly coating the rice with oil prevents it from losing its shape when cooked.



  [3]
After a few minutes, the rice will begin to turn chalky white. At this point, add white wine and raise heat to high. When the liquid comes to a boil, lower the heat to medium and start adding the stock a little at a time until you've used 200cc of it.
Tips Make sure the stock is hot when you add it to the rice. If added cold, the stock may cause the rice to turn sticky. Also, add the stock in increments. This will improve the taste of the rice.



process photo [4]
Mix contents roughly and cook for about 10 minutes until the bubbles have a sticky texture.
Tips Do not stir the rice too much or it will fall apart. For this risotto, you want to rice to retain its texture. Occasionally shake the pan while the liquid is boiling down.



process photo [5]
Meanwhile, in a separate frying pan heat 1 tablespoon of the olive oil and saute shiitake, shimeji, enoki and hiratake. After the mushrooms brown, add garlic and the remaining 50cc of stock. Cook until most of the liquid boils off.



[6]
Add mushroom mixture to rice.
 



process photo
process photo
[7]
When the rice is al dente, cut off heat.
Tips If the liquid has cooked out and the rice is still too hard, add a little water and boil down.



process photo
process photo
[8]
Add Parmesan cheese and Italian parsley and mix well. Add butter. When butter melts, mix roughly and season with salt and pepper. Drizzle in a little extra virgin olive oil and mix roughly again.



[9]
When the risotto cools, shape it with a mold (as shown in photo) and add to Teflon-coated frying pan. Cook over medium-high heat until crispy.



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