This risotto is filled with the Umami taste of Shiitake and bacon. It is a Japanese-style risotto made with 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
Garlic (finely chopped)
●Shiitake rehydrating liquid + water
●White soy sauce with Dashi broth
Parsley (finely chopped), as necessary
Coarsely ground black pepper, as necessary
Rinse the dried Shiitake with running water and rehydrate with water.
Slice the Shiitake into 5mm slices and finely chop the stems. Cut the bacon into 2cm strips.
Add vegetable oil, garlic, and Shiitake into a frying pan and cook on low heat.
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.
Add rice and ● to 4. and turn the heat to high. Once boiling, turn the heat down to medium and stir occasionally while letting the moisture evaporate.
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.