Japanese CREAMY Mushroom Risotto

Step 1

Heat 6.5 cups of Dashi Stock and set it aside.

Step 2

Without adding any oil, ad,d sliced Shiitake Mushrooms and 2 tbsp of soy sauce in a pan. Turn the heat up to medium and saute for 2-3 minutes or until fragrant.

Step 3

Add in 2 tbsp of oil and add in minced shallots. Sweat the shallots for 1-2 minutes or until translucent. Finally, add in arborio rice and saute for 1-2 minutes.

Step 4

Pour in ¼ cup of Sake to deglaze and slowly pour in the dashi stock ladle by ladle. Start with ½ cup at a time. Let the rice sit for 20 seconds and; occasionally stir once the rice absorbs most of the stock, add in another ½ cup. Repeat this process until the rice is 95% cooked and all the broth is done (around 18 minutes) ** make sure to be patient **

Step 5

Once the rice is al-dente, add in ¼ cup of cream and black pepper to taste. Mix well and turn off the heat

Step 6

Add in cold butter, parmesan cheese, and fresh chives. Mix and serve immediately