Creamy Mushroom Risotto
A creamy risotto packed with deep flavor from mushrooms and onion. An anchovy-kelp-shrimp broth, milk, and parmesan cheese make it rich and nutty.
Ingredients
Ingredients
- Rice1 cup
- Shiitake mushrooms2
- King oyster mushroom1
- Onion1/2
- Butter1 spoon
- Olive oil3 Tbsp
- Anchovy, kelp & shrimp broth2.5 cups
- Milk1/2 cup
- Grated parmesan cheese2 tbsp
- SaltA little
- Ground pepperA little
Directions
- 1
Rinse the rice and soak briefly.
- 2
Finely chop the shiitake mushrooms, king oyster mushroom, and onion.
- 3
Prepare grated parmesan cheese (grate a block of parmesan if using).
- 4
Make an anchovy, kelp & shrimp broth.
- 5
Heat butter and olive oil in a pan.
- 6
Add the chopped onion and sauté well without burning.
- 7
Add the chopped mushrooms and sauté until fully cooked.
- 8
Add the soaked rice and sauté until the grains turn translucent.
- 9
Pour in the broth a little at a time, stirring as it simmers.
- 10
Add the milk for a richer, nuttier flavor.
- 11
Keep stirring with a wooden spoon so the rice and broth blend well.
- 12
Add the grated parmesan and mix well.
- 13
Once thick and creamy, season with salt and pepper to finish.