Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto con Funghi Champignon e Salsa di Soia

Risotto with Cremini Mushrooms and Soy Sauce

Name: Risotto with Cremini Mushrooms and Soy Sauce
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2 cups Carnaroli rice (about 350 grams); 1 1/3 pounds cremini mushrooms (about 600 grams)

Fabio Del Buono @FabioMasterChef

Paola

Risotto with Cremini Mushrooms and Soy Sauce

Fabio Del Buono @FabioMasterChef

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Ingredients

1 hour

Serves 4 servings

2 cupsCarnaroli rice (about 350 grams)
1 1/3 poundscremini mushrooms (about 600 grams)
1 small bunch fresh parsley
1 shot cognac (about 1.5 ounces or 45 ml)
1 celery stalk
1 red onion (such as Tropea)
1 green onion
1 garlic clove
Extra virgin olive oil, as needed
Black pepper, as needed
Soy sauce, as needed
Salt, as needed

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Steps

1 hour

1

Start by making a vegetable broth with the onion, celery, and carrot.
2

Meanwhile, in a skillet, heat the olive oil and finely chopped garlic. Sauté until fragrant, then add the mushrooms. Season with salt, black pepper, and finely chopped parsley. Cook for about 10 minutes.
3

After this time, add the cognac and let it simmer over low heat.
4

In another skillet, heat olive oil and add the finely chopped green onion. Sauté until softened, then add the rice and toast for about 5 minutes.
5

Once the rice is toasted, add a ladle of vegetable broth and begin cooking.
6

Halfway through cooking, add the mushrooms and continue to cook, gradually adding more broth as needed.
7

In the last minute, add the soy sauce, finely chopped parsley, and black pepper. Stir to combine.
8

Plate and serve.