Shiro Dashi Creamy Mushroom Risotto

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Finish the risotto: Stir in the butter and Parmesan cheese for extra creaminess.  Taste and adjust seasoning if necessary.
6. 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.