Quick and Easy Mushroom Risotto
You don't need to be a master chef to whip up this deliciously creamy mushroom risotto. Enjoy the umami of enoki and shimeji mushrooms in every spoonful!
Photographed by Osamu Enomoto
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 200 g cooked rice (hot or cold)
- 1 bag enoki mushrooms (100 g)
- 1/2 pack shimeji mushrooms (50 g)
- 1/4 onion (60 g)
- 1/2 clove garlic
- 1 tbsp vegetable oil
- 1 bouillon cube
- 200 ml hot water
- 300 ml milk
- Grated cheese, as needed
- 2 tsp grated cheese
- 1/4 tsp salt
- A pinch of pepper
Put the rice in a strainer and place it in water. Use cooking chopsticks to separate the grains and rinse off the starch. Drain thoroughly. Cut off the base of the enoki mushrooms, then cut across in half and separate the stems. Cut off the base of the shimeji mushrooms and separate into one or two-piece stems. Cut the onion into 5 mm cubes. Make tiny crisscross incisions in the garlic, then mince.
Heat the vegetable oil in a small pot placed over medium heat. Stir-fry the onion and garlic. Add the mushrooms once the onions have softened.
When the vegetables are evenly coated in oil, add the hot water and the bouillon cube. Stir and bring to a boil. Reduce the heat to low, cover, and simmer for about 2 minutes. Once the mushrooms are tender, add the rice and milk. Increase the heat to medium and bring to a boil, then immediately turn down the heat to low and simmer for 1-2 minutes, stirring occasionally. Once the rice is tender, add the [Seasoning] and simmer briefly. Plate and sprinkle with grated cheese as desired.