Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto ai funghi giapponesi e noci

Japanese Mushroom and Walnut Risotto

Name: Japanese Mushroom and Walnut Risotto
Total time: 1800 s
Yield: 1 serving
Ingredients: 2/3 cup carnaroli rice (about 80 grams); 1/4 onion; 1 3/4 ounces shimeji mushrooms (about 50 grams); Chopped parsley, to taste; Walnuts, to taste; 2 tablespoons butter; 2 tablespoons white wine; 1 2/3 cups water (400 ml); 1 tablespoon vegetable bouillon granules (about 5 grams); 2 tablespoons milk (30 ml); 2 tablespoons grated Parmesan cheese; 2 pinches salt

Shiho @cook_9097139

Tokyo, Giappone

There are various types of mushrooms in Japan. Shiitake and shimeji are the most popular and are essential mushrooms in Japanese cooking. They are rich in vitamin D and dietary fiber. It's hard to find these mushrooms fresh in Italy. I think you can find dried shiitake in Italy.

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Ingredients

30 min

1 serving

2/3 cupcarnaroli rice (about 80 grams)
1/4onion
1 3/4 ouncesshimeji mushrooms (about 50 grams)
Chopped parsley, to taste
Walnuts, to taste
2 tablespoonsbutter
2 tablespoonswhite wine
1 2/3 cupswater (400 ml)
1 tablespoonvegetable bouillon granules (about 5 grams)
2 tablespoonsmilk (30 ml)
2 tablespoonsgrated Parmesan cheese
2 pinchessalt

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Steps

30 min

1

Chop the onion and parsley. Remove the bottom part of the mushroom stems. Slice the shiitake mushrooms into 1/8-inch (about 3 mm) pieces. Separate the shimeji mushrooms into small clusters.
2

Heat a pot with 1 tablespoon of butter. Add the onion and sauté over medium heat for 1-2 minutes. Add the rice and cook for 2 minutes. Pour in the wine and let it evaporate.
3

Add the broth and mushrooms. Cook over low heat for 17-18 minutes, gradually adding the water.
4

When the rice is almost done, add the milk, grated Parmesan, and salt. Before serving, top your risotto with parsley and walnuts.

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Shiho @cook_9097139

Published in the US on November 11, 2025 14:00

Tokyo, Giappone

Giapponese, interprete e guida turistica autorizzata.Ho la passione per la cucina, per il viaggio in Italia.Gestisco 2 blog “Amasazu” in italiano https://amasazu.blogspot.jp/ e "un piatto pieno di ricordi" in giapponese.https://ameblo.jp/piangopiango/INSTAGRAM https://www.instagram.com/shiho_via_zurigo/