- Prepare the broth: in a medium pot, bring 4 cups of vegetable broth to a simmer. Stir in 3 tablespoons of Kikkoman® Shiro Dashi and keep broth warm over low heat.
- Sauté the vegetables: in a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add garlic and mushrooms, sauteing until the mushrooms are tender and browned, about 5 minutes.
- Cook the rice: Add the Arborio rice to the skillet with the mushroom and stir for 1-2 minutes to coat the rice with the oil. Add the white wine and cook until it’s mostly absorbed.
- Add the broth: begin adding the warm Shiro Dashi broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process for about 18-20 minutes until the rice is creamy and tender but still slightly al dente.
- Finish the risotto: Stir in the butter and Parmesan cheese for extra creaminess. Taste and adjust seasoning if necessary.
- Serve: Plate the risotto and garnish with chopped parsley. Serve hot for a rich, savory dish with the umami flavors of Shiro Dashi and mushrooms.
Shiro Dashi Creamy Mushroom Risotto
Yield
4 servings
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
ingredients
1 cup Arborio rice
3 Tbsp Kikkoman® Shiro Dashi
4 cups vegetable broth
1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 ½ cups mixed mushrooms (shiitake, cremini, or button) sliced
¼ cup white wine
2 Tbsp butter
¼ cup grated Parmesan cheese
Chopped parsley for garnish
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
