Thursday, March 10, 2011

Asian-Inspired Mushroom Risotto

This dish is an example of the compromises that help make a marriage work. Matt wanted a udon noodle mushroom soup for dinner & I wanted a hearty mushroom risotto. So, to make us both happy, I made a mushroom risotto full of the flavors of an Asian soup & it totally worked.
Asian-Inspired Mushroom Risotto
I added the typical Asian components of soy sauce & ginger but, the ingredient that really brought this dish home was dried seaweed I cooked in the chicken stock. What we ended up with was a dish that was just full of umami, that pleasant savory flavor. And bonus, it's a creamy hearty risotto that isn't full of cream & cheese! Don't skip the Sriracha in this dish, it doesn't make it spicy but adds a little zing.

Asian-Inspired Mushroom Risotto

1 T of olive oil, divided
5 oz mushrooms, sliced (we used a mix of shiitake, oyster & brown mushrooms)
salt
3 c chicken or vegetable stock
1/4 c dry dulse seaweed, chopped (you could also use kombu)
1/2 T unsalted butter
1/2 c minced white or yellow onion
1 clove garlic, minced
1 t minced fresh ginger (or 1/4 t dried)
3/4 c arborio rice
1/4 c white or rice wine
1 T low sodium soy sauce (you may want to start with 1/2 T & taste, especially if your stock is salty)
1 t (more or less to taste) Sriracha
4 scallions, chopped

Heat 1/2 T of the olive oil in a skillet over medium heat. Add the mushrooms. Sauté until the mushrooms are tender. Set aside

Put the chicken stock & seaweed into a saucepan & bring to a simmer. Keep simmering the whole time you are cooking.

Put the remaining olive oil & butter into a heavy saucepan over medium heat. When the butter is melted add the onions, garlic & ginger. Cook until the onion is translucent. Add the rice & stir while cooking for a minute. Reduce heat to medium-low. Add the wine. Cook, stirring often, until the liquid is absorbed. Start adding the broth & seaweed about 1/4 cup at a time, stir often while cooking. Add each addition of broth after the one before it is absorbed. The rice should get creamy tender but still have a slight bite in the middle. After all the broth is used up stir in the reserved mushroom, soy sauce & Sriracha.

Serve topped with the chopped scallion.

Makes 2 servings.

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10 comments:

  1. If I am ever in your neighborhood, can I come over for dinner? :)

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  2. I'm not Italian so I can totally embrace this riff on mushroom risotto!

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  3. WOW! That looks and sounds simply amazing. Nice job being creative and great compromise.

    I will definitely be trying this recipe - THANKS!
    Ali

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  4. lovely it takes and a good marriage of flavours !

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  5. I wish I could find different kinds of mushrooms for a good price.

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  6. Lori - I was really surprised to find this mixed pack at such a good price

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  7. i'm glad a little risotto could prove your marital bliss--nicely done! :)

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  8. I just picked up some aborio rice yesterday thinking we hadn't had risotto in a while. Love the Asian flavors in this.

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  9. There is a step missing. Do I add the mushrooms back at the end?

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  10. Anonymous - You are right, I did forget that. I have corrected the recipe. Thanks for the heads up.

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