This risotto is one of our regular menus but the recipe has never been written down before.
Spring came to Australia. I was researching about seasonal food in spring. At the time, I learnt that Shiitake was actually in season twice a year – spring and autumn. I did not know that! I always thought it was only in autumn! So I just thought it was about time for me to write this down, just because it is spring.
The key is using dried Shiitake’s soaking liquid and Japanese Awase Dashi Stock as broth. These 2 key ingredients make the risotto unique- a combination of Japanese and Italian cuisine. Depth of Shiitake flavour and delicate Japanese stock go well in the traditional Italian dish. If you do not have time to make your own dashi stock, of course you can use one from shops.
You can enjoy a full amount of umami in this risotto. Hope you enjoy it.
Ingredients (Serving 4)
320ml Brown Rice
25g Dried Shiitake Mishrooms
400ml Water for Shiitake
½ Tablespoon of Olive Oil
2 cloves of Garlic – finely chopped
1 Onion – chopped
130g Button Mushrooms – sliced
100g Broccoli – cut into small florets
600ml Awase Dashi Stock
½ Teaspoon of Sea Salt
80g Parmesan Cheese
- Rinse brown rice and soak it in water. Put it aside.
- Preparation for dried shiitake mushrooms. Rinse and soak them in 400ml of water for about 20 minutes or until they become soft. If you are in a furry, use warm water to make them soft quicker. Keep the soaking liquid. Once they become soft, give a gentle squeeze to expel excess water. Remove the stem and slice them.
- Heat awase dashi stock in a sauce pan. Do not make it to boil, but make it stay hot all the time while cooking risotto.
- Heal olive oil in a large sauce pan over medium heat. Place garlic into the pan. Once the garlic is fragrant, add onion and button mushrooms, and sauté them for 2-3 minutes or until the onion becomes translucent.
- Add brown rice to the pan. Stir them until the rice is coated with the oil. This will take about 1 minute. Please do not make the rice burn.
- Add the shiitake mushrooms and the soaking liquid (from Method 2) into the pan. Cook it with a lid on, stirring with a wooden spoon occasionally.
- Once the liquid is almost absorbed, add 400ml of the dashi stock and sea salt to the pan. Cook it with the lid on, stirring occasionally.
- Once the liquid is almost absorbed, add 100ml of the dashi stock. Keep cooking it with the lid on, stirring occasionally.
- When the liquid is almost absorbed, add broccoli and remaining of dashi stock to the pan. Keep cooking with the lid on, stirring more constantly to prevent the rice from burning.
- When the liquid is almost absorbed, the brown rice should be cooked perfectly as al dente. However if the rice is still hard, you can add hot water to keep cooking until the rice is done.
- Once the brown rice is cooked as al dente, turn the heat off and let it sit for 5 minutes with the lid on.
- Stir Parmesan cheese in the risotto and serve while hot.