Jan 212011

This really simple but not effortless dish was inspired by Swee San after i saw her droolicious risotto.

As usual, i cheated. Instead of using the real stuff (read : arborio rice), i cooked this with Japanese short grain rice. I guess i’m not fussy enough to get myself behind the wheel and drive to the nearest supermarket to haul a packet of arborio rice back just to cook this risotto :P

Not sure if anyone feels the same but what i did was i grilled the mushrooms instead of sautéing them in the pan because i find the flavour is more intense that way.

My unauthentic Mushroom Risotto

3-5 tbsp extra virgin olive oil
1 tsp salt
a packet of brown mushroom, white mushroom and shimeiji or use any that’s available (washed and sliced)

1. Mix all together and grill on high heat (i used 200C) till golden.

4-5 tbsp butter
1/2 yellow onion, chopped
1/3 white wine
1 cup cream
1.5 L chicken stock (do adjust accordingly)
salt and pepper, to taste
freshly grated Parmesan cheese
3 cups Japanese short grain rice

1. Melt butter in pan over medium high heat. Stir in chopped onions and fry till brown.
2. Add rice and stir to coat with butter.
3. Add wine and simmer for few minutes before stirring in cream.

4. Add simmering stock, half cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next half cup. This takes about 15-20 minutes depending on how you like your rice. I like mine soft but still chewable and with bite.
5. Stir in the grilled mushrooms, together with its heavenly stock that is found in the grilling pan (don’t throw it away!).
6. Finally, add in salt and pepper to taste before shaving some generous portion of freshly grated Parmesan cheese before serving.


Enjoy! :)

  13 Responses to “Mushroom Risotto”

  1. Oh man, I heart this post. It looks way better than the past risottos I had in restaurants.

  2. I have always wanted to try risotto,,,Yours looks really good!!

  3. umasou + cooking gallery : thank you! :))

  4. Simple and delicious. I’m now wondering what the texture would be like compared to arborio rice

  5. I sometimes use rice substitutes too as I reckon if I were to cook dishes not so often with that specific grain, one bag will be too much; I rather use what is available to me.

  6. YAY… Doesn’t Japanese rice make perfect risotto? I LOVE The fact that you used shrooms too! Photo looks fab… do you use an umbrella as well?

  7. How is it with Japanese short grain rice ?

  8. john + swee san : i have no idea how risotto cooked with arborio rice is like but i’m loving the one with Japanese short grain rice very much!

    tigerfish : yeah! that reminds me my 5kg basmati rice is still around with 4.5kg rice left in it! hahahaa.. time to cook biryani again… or try making pilaf soon!

    bailey : thanks dear… i love shroomsss! anything with mushrooms, i’ll love! hahahaaa… umbrella? nope! just a table and a camera :)

  9. Unauthentic or not, it still looks delicious! I love the mixture of mushrooms you used – so much flavour!
    - Brittany

  10. I love mushrooms and love risotto!! Thumbs up!

  11. Aww I made your risotto today – in fact we still have some left – and it’s the best risotto I’ve made so far! So creamy and flavourful. I didn’t have any white wine at hand, so I cheated even more and used diluted applesauce instead of wine! It added some sharpness to the risotto, yet the apple flavour itself didn’t really come through. Applesauce is such an indispensable ingredient! I’ll bookmark your recipe for future and also post the link in our group on Facebook, because I really loved it. Thank you! ^_^

  12. mushroom canada : awww.. thank you. I love all mushrooms, so the more the better! Yums!

    mycookinghut : thanks!

    alina : THANK YOU!! I’m so glad u love it. it’s absolutely wonderful of you to let me know how the risotto turns out. :))

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