Shiitake Risotto
Umami rich Shiitake risotto cooked with the stem and Shiitake broth!
This risotto is filled with the Umami taste of Shiitake and bacon. It is a Japanese-style risotto made with cooked rice. The Umami taste of Shiitake and bacon allows you to cook this delicious dish in a shorter time. It is milder than risottos made with butter and is recommended for people with a sensitive stomach. Be careful not to stir it too much as the rice may crumble and become sticky. Recipe provided by: Hattori Nutrition College
Ingredients
(4 servings)
-
500g
Cooked Rice
-
8 pieces
Dried Shiitake
-
60g
Thick-cut bacon
-
1/2 clove
Garlic (finely chopped)
-
2 Tbsp
Vegetable oil
-
300ml
Shiitake soaking water + water -A
-
1 Tbsp
White soy sauce with Dashi broth-A
-
3 Tbsp
Parmesan cheese
-
as necessary
Parsley (finely chopped)
-
as necessary
Coarsely ground black pepper
-
Steps
1
Rinse the dried Shiitake with running water and rehydrate with water.
2
Slice the Shiitake into 5mm slices and finely chop the stems. Cut the bacon into 2cm strips.
3
Add vegetable oil, garlic, and Shiitake into a frying pan and cook on low heat.
4
Once fragrant, add the bacon and the remaining Shiitake, in that order, then season with salt & pepper (separate from ingredients), and stir fry for a short time.
5
Add rice and A to 4. and turn the heat to high. Once boiling, turn the heat down to medium and stir occasionally while letting the moisture evaporate.
6
Finally, add Parmesan cheese and mix, before serving it on a plate and garnish with parsley. Add a sprinkle of coarsely ground black pepper, to taste.
