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Shiitake Risotto with Egg Yolk & Soy Sauce
A scrumptious shiitake risotto with soy sauce, parmesan cheese, fresh chives and an egg yolk... And more about my cooking class in Shanghai!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 612 kcal
Ingredients
- 9 oz shiitake mushrooms (250 g)
- 2 cups chicken or vegetable stock (480 ml)
- 5,5 oz risotto rice (155 g)
- 3,5 oz parmesan cheese (100 g), shaved
- ½ small onion chopped
- 2 garlic cloves chopped
- 3 tbsp fresh chives chopped
- 2 egg yolks
- 2 tbsp unsalted butter
- 3 tbsp soy sauce
- pepper
- salt
Instructions
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Pour the olive oil in a large non-stick pan and add half of the butter. Place it over medium-high heat. Add the garlic and onion. Season with pepper. Don’t add any salt yet, we’ll add soy sauce later on.
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Stir well. Let the onion and garlic sweat for 4 minutes in the butter. Add the rice and stir well.
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Bake the rice for 3 minutes. Add little splashes of the warm chicken or vegetable stock until the rice is almost cooked.
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This will take about 15 to 20 minutes. Check the tenderness of the rice regularly. Don't overcook the rice. In the meantime clean and trim the shiitake mushrooms. Slice them up. Once the risotto rice is almost tender, add the mushrooms.
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Turn the heat lower. Let the mushrooms cook for 5 to 7 minutes until soft. Stir in the soy sauce, chopped chives and half of the shaved parmesan cheese. Add the rest of the butter to the risotto as well. You can also add the egg yolks now if you don’t want to serve them raw as a garnish.
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Give the shiitake risotto another good stir and take the pan off the heat. Check the seasoning of the risotto and add extra pepper, salt or soy sauce to taste if necessary. Give the shiitake risotto one last stir and divide it over to deep plates. Place an egg yolk on top for garnish. Sprinkle with the rest to the shaved parmesan cheese and extra chopped chives to taste. Serve the shiitake risotto piping hot.