I know that you have already seen your fair share of mushroom risotto recipes on the web; many with a tiny twist from the original mushroom risotto recipe have been presented over the years. I have seen them, too, and I had no desire to be just another egg in one big basket, well, not until I discovered plum wine and these shimeji & nameko mushroom.
If you have not yet experienced plum wine, please rush to your local asian market as soon as possible. It’s one of those alcoholic beverages that you can both drink and cook with. It’s my delightful discovery, I might add, and I hope it will be yours as well. Once you taste it, your imagination will run wild of how to incorporate it to as many dishes as possible, just like me. And just like me, you will probably find a way to use it to ‘spice up’ your favourite recipe, such as this mushroom risotto.
Also, shimeji & nameko mushroom make this risotto extra special. Nameko mushroom or as we call it, butterscotch mushroom is a Japanese mushroom with nutty flavour. Shimeji mushroom that I used here is known as brown beech or brown clamshell mushroom. Though, there is also white Beech or white clamshell mushroom on the market. You can use either of them for this recipe. They are as nutritious as they are cute. Just like nameko mushroom, shimeji mushroom is also a Japanese mushroom with umami taste. Both are an excellent substitution for meat. Both are great in stir-fries, soup, asian-style spicy salad and even for baking. Mushroom lasagne, anyone? Shimeji & nameko mushroom taste totally different than portobello mushrooms or any mushroom usually required for the original recipe. Together with plum wine, I dare say that this mushroom risotto can be served proudly for any fancy party.
Yes, I understand that I am now part of the mushroom risotto crowd, but I hope you give this one a try someday when you wander around Asian market and find those mushroom & plum wine. Maybe, when you find yourself bored of the original mushroom risotto recipe, yet still want something creamy, Asianey, delicious and easy to make. I hope you will think of this one.
Until my next post, hugs.
- 300 g. (1 + 1/2 cups) arborio rice
- 5-6 cups miso soup broth OR chicken broth
- 2 tablespoons butter
- 3 oz shallots, peeled & chopped
- 1/2 cup plum wine (umeshu)
- 8oz Shimeji mushroom and Nameko mushroom
- grated parmesan cheese
- salt & pepper, to taste
- olive oil, as needed
- Bring the broth to boil, then reduce the heat to simmer. Keep warm throughout the cooking process.
- Melt the butter, but careful not to burn it, then add shallots. Sprinkle with salt & pepper. Cook for 3-5 minutes, or until softened over medium heat. Add the rice and stir until well-coated with the butter, about 1 minute.
- Add plum wine, and keep stirring until all liquid has been absorbed. Add 1/2 cup of warm broth to the rice mixture, and keep stirring until all liquid has been absorbed. Repeat this process until the rice is cooked. You may or may not use up the liquid.
- Meanwhile, cut off the end of mushroom, if needed. Splash olive oil and sprinkle all mushrooms with salt & pepper. Roast them in preheated 350F oven for 5 minutes. Set aside.
- Immediately serve the risotto with roasted mushroom and sprinkle with parmesan cheese. (serve 4)
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