Japanese CREAMY Mushroom Risotto

Ingredients

• 1.5 lb Shiitake Mushrooms (sliced )
• 1 Shallot (minced)
• 1.5 cup Arborio Rice
• 6.5 cup Dashi Stock
• 1/4 cup Sake (optional)
• 2 tbsp Soy Sauce
• 1/2 cup Heavy Cream
• Black Pepper
• 2 tbsp Butter
• Fresh Chives
• Fresh Parmesan Cheese

Instructions

1. 1

   Heat 6.5 cups of Dashi Stock and set it aside.

2. 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.

3. 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.

4. 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 **

5. 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

6. 6

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