This turned out just gorgeous and made a delightful mid-week dinner. I had a pack of assorted mushrooms from Costco so I was feeling risotto vibes but didn’t fancy the cream or cheese… I decided to try a mushroom oriental rice (I would’ve used Thai sticky rice but ran out!) so risotto rice it was and it turned out soooo good!
The flavour burst you get from soaking a few dried shiitake mushrooms, chopping them up and adding them to rice, plus using that mushroom soaking liquid to cook the rice… amazing!!
1. Soak dried mushrooms in 600ml boiling water for 20 mins, drain and squeeze all the water out of the mushrooms reserving the soaking liquid (mushroom stock), set both mushrooms and soaking liquid aside
Ingredients
Instructions
2. Blitz the soaked mushrooms in a food proessor or chop finely, set aside
3. Cut the trumpet mushrooms in half lengthways and with a sharp knife cut a cross-cross pattern on the flat side about 1mm deep (if you want a pretty finish)
4. Sauté the trumpet mushrooms cut side down with 1 tsp butter, a little splash of oil and 1 tbsp soya sauce, set aside
5. In another pan, sauté shallots and leeks on med heat with a little oil & butter, add the garlic and cook for a few mins until soft
6. Add rice, then the mirin and sake, sauté 2-3 mins then add the hot stock, chives and remaining soya, cover, simmer gently 10 mins
7. Tip in the sliced mushrooms and chives, season with the pepper, then mix to combine well
8. Heat up the mushroom stock and gradually add to the risotto a little at a time, each time you add some, wait until all the liquid has absorbed before you add more. You won’t need all of it so do not add too much too quickly
9. Garnish with the trumpet mushrooms (if using) and serve hot with lashings of chilli oil
10. Enjoy!