The Italian recipe that lives in the heart of the world with a kikkoman touch is a delicious reality! Check out the step -by -step mushroom risotto with shoyu Kikkoman.
How to make mushroom risotto with soyu
Clean the mushrooms and cut them roughly. In another pan, boil the water with the shoyu and still set aside on the stove. In a skillet, put the butter and fry the mushrooms. Add a little bit of shoyu, mix well and set aside. In another large pan with olive oil, sauté the onion over medium heat. Cook, without letting it brown. Add the rice and fry, drizzle the rice with the sake. Then add shells of the shoyu broth slowly to the rice, keep stirring and as the liquid is absorbed, add more broth. Once the rice is cooked and creamy, add the mushrooms and cook, often stirring until the liquid absorbs. Finish the risotto with pepper and sprinkle grated Parmesan cheese.
Ingredients
- 200 g rice for risotto
- 100 g of chopped onion
- 350 g
- 2 tablespoons of olive oil
- 100 ml those sake
- 60 g Parmesan cheese in chips
- Black pepper to taste
1 tablespoon butter - Shoyu To season shiitake
Heat
- 500 ml of water
- ½ cup of shoyu
Measurement Conversion Table
Preparation mode
- Clean the mushrooms and cut them roughly.
- In another pan, boil the water with the shoyu and still set aside on the stove.
- In a skillet, put the butter and fry the mushrooms.
- Add a little bit of shoyu, mix well and set aside.
- In another large pan with olive oil, sauté the onion over medium heat.
- Cook, without letting it brown.
- Add the rice and fry, drizzle the rice with the sake.
- Then add shells of the shoyu broth slowly to the rice, keep stirring and as the liquid is absorbed, add more broth.
- Once the rice is cooked and creamy, add the mushrooms and cook, often stirring until the liquid absorbs.
- Finish the risotto with pepper and sprinkle grated Parmesan cheese.
Yield: 2 portions
Preparation Time: 60 minutes
