A "forest in a bowl" with a sophisticated kick. The deep umami of three types of mushrooms creates a rich, savory base for this silky Italian classic.
- Difficulty Level: Easy
- Prep Time: 10 mins
- Cook Time: 25 mins
-
Servings: 2 People
Ingredients
- 3 tbsp of Kun Taste Studio Chili Mushroom Sauce
- 150g Arborio or Carnaroli rice
- 1 small shallot, finely diced
- 700ml warm vegetable stock
- 50ml white wine (optional)
- 2 tbsp butter; 30g grated Parmesan cheese
- Fresh thyme or parsley
- 3 stalks of celery, sliced diagonally
-
1 small carrot, sliced into matchsticks2 cloves garlic, minced
-
1 slice of ginger（optional）
-
1 tsp cornstarch (for marinating)
- 1 tsp vegetable oil
Instructions
-
Sauté: In a heavy-bottomed pan, melt 1 tbsp of butter. Sauté the shallot until translucent.
-
Toast Rice: Add the rice and stir for 2 minutes until the edges are translucent. Deglaze with white wine if using.
-
Add Stock: Add the warm stock one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle.
-
Infuse Umami: When the rice is nearly cooked (about 15 mins), stir in the Chili Mushroom Sauce. The rice will turn a beautiful deep, earthy color.
-
Remove from heat. Stir in the remaining butter and Parmesan vigorously to create a creamy finish. Serve topped with fresh herbs.
Pro Tips
-
The wood ear mushrooms in the sauce provide a unique, delicate crunch that contrasts beautifully with the creamy rice.
-
Don't wash the rice before cooking; the starch is essential for the creamy "wave" (all'onda) texture of the risotto.
-
If the risotto feels too thick, add one final splash of stock just before serving to loosen it up.