Teriyaki mushroom risotto
Teriyaki mushroom risotto with glossy rice, tender mushrooms and rich umami shine, creating a warm, comforting bowl that looks flavourful, earthy and perfect for easy weeknight cooking
Equipment
- 2 saucepans
Ingredients
- 250 g mushrooms, sliced
- knob of butter
- 600 ml chicken stock
- 2 shallotts, finely chopped
- 2 garlic cloves, crushed
- 100 g risotto rice
- 100 ml white wine
- salt and pepper
- 3 tbsp teriyaki sauce
- 2 tbsp mascarpone
- 2 tbsp parmesan, grated
Instructions
- Melt the butter in a saucepan and fry the mushrooms until cooked, then set aside.
- In another saucepan, melt the butter and fry the shallots and garlic for a couple of minutes without colouring. Add the rice and stir well.
- Pour in the wine and cook until the wine has disappeared.
- Add a couple of ladles of stock to the rice and cook gently, on a low heat until the rice has absorbed all the stock, keep repeating until all the stock has gone, this will take around 20mins. Then season.
- Add the mushrooms to the rice and stir well.
- Fold in the teriyaki sauce, mascarpone and parmesan.
- Spoon the risotto into bowls, grate some parmesan over the top and serve immediately.