Risotto of Japanese Mushrooms, Miso-Mascarpone and Parmesan with Japanese Short-Grain Rice

Name: Risotto of Japanese Mushrooms, Miso-Mascarpone and Parmesan with Japanese Short-Grain Rice
Cuisine: Japanese
Ingredients: 6 dried shiitake mushrooms (or porcini); 6 dried shiitake mushrooms (or porcini); 1 tsp granulated sugar; 1 dashi infusion bag or 1 tsp instant dashi powder (optional); 1 dashi infusion bag or 1 tsp instant dashi powder (optional); 1 litre (1¾ pints/4 cups) hot water; 300 g (10½ oz/1½ cups) short-grain white rice; 100 g (3½ oz) mascarpone cheese; 75 g (2¾ oz/¼ cup) white miso (shiro miso); 75 g (2¾ oz/¼ cup) white miso (shiro miso); 50 g (1¾ oz/¼ cup) unsalted butter; 1 onion, chopped; 150 g (5½ oz) Japanese mushrooms (a selection including fresh shiitake, maitake, oyster, king or shimeji), wiped clean and chopped into bite-sized pieces; 150 g (5½ oz) Japanese mushrooms (a selection including fresh shiitake, maitake, oyster, king or shimeji), wiped clean and chopped into bite-sized pieces; 150 g (5½ oz) Japanese mushrooms (a selection including fresh shiitake, maitake, oyster, king or shimeji), wiped clean and chopped into bite-sized pieces; 150 g (5½ oz) Japanese mushrooms (a selection including fresh shiitake, maitake, oyster, king or shimeji), wiped clean and chopped into bite-sized pieces; 150 g (5½ oz) Japanese mushrooms (a selection including fresh shiitake, maitake, oyster, king or shimeji), wiped clean and chopped into bite-sized pieces; 150 g (5½ oz) Japanese mushrooms (a selection including fresh shiitake, maitake, oyster, king or shimeji), wiped clean and chopped into bite-sized pieces; fine sea salt and freshly ground black pepper, to taste; fine sea salt and freshly ground black pepper, to taste; 50 g (1¾ oz) Parmesan cheese, finely grated; micro basil, to garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Japanese short-grain rice is a versatile ingredient that works brilliantly in dishes such as rice pudding and risotto. Here we use white miso and mascarpone with a medley of Japanese mushrooms to create an umami-laden risotto that is creamy, rich and full of flavour.

Ingredients

6 dried shiitake mushrooms (or porcini)
1 tsp granulated sugar
1 dashi

Asia
Japan
Main course
Vegetarian
Gluten-free
Winter
Autumn

Method

Add the dried shiitake mushrooms, sugar and dashi infusion bag or instant dashi powder, if using, to a bowl. Pour the measured hot water over and mix well. Leave the mushrooms to soak for 30 minutes.
Wash the rice in a bowl with plenty of fresh water using a circular motion with your hand. Drain the water and repeat 3 or 4 times until the water runs clear. Tran