Sake Mushroom Risotto
Ingredients
- 4 cups Kombu Shiitake Dashi
- 1 Shallots finely chopped
- 150 g Shiitake mushrooms chopped
- 3 tbsp Unsalted butter
- 2 tbsp Olive oil
- ΒΌ cup Sake
- 140 g Japanese short grain rice
- 20 g Parmigiano reggiano grated
Instructions
- Prepare your dashi.
- Heat a large non-stick frying pan with 1 tbsp of butter and 1 tbsp of olive oil until hot.
- Add the shallots and shiitake until the butter is browned and the mushrooms take on a light brown color.
- Add the rice and fry for a minute, stiring to coat each grain of rice.
- Add the sake and stir until it has evaporated.
- Add two ladles of dashi and stir constantly until most of the liquid has been absorbed. Continue adding dashi 1 ladle at a time, stirring constantly until the rice has reached a texture you're happy with.
- When the risotto is done, add the cheese and remaining butter and stir until they are incorporated. Taste for salt and more if necessary.
- Plate the risotto and top with the sauteed shiitake.
- DONE!