Shrimp and Mushrooms Risotto

….The time spent having dinner with family is always something to be thankful for, and it is always fascinating to clearly see Siwoo’s gradual growth. Today, we ordered various delicious dishes at the Japanese restaurant Seiya. Since our family enjoys Japanese cuisine, we shared the food and exchanged stories from the past week and discussed various family plans, making it a cozy and relaxed gathering.

Today’s new favorite for my grandson Siwoo was the shrimp and mushroom risotto. Japanese-style risotto bursts with umami, perfectly suiting our taste buds. The cheese was moderately incorporated, and the various mushrooms seasoned with soy sauce added a refreshing touch, making it Siwoo’s new top pick. I tried to remember the taste and observed it closely to recreate it. I soaked dried shiitake mushrooms in warm water to make a broth, seasoned it with @comble0’s tsuyu, and created my own risotto, jotting down different recipes and perfecting it.

For Siwoo, who even eats okra, I lightly sautéed it to add a beautiful touch of color. Finally, I plated the dish, and the Japanese-style shrimp and mushroom risotto was complete.

Servings: 3 - 4

Time: 40 minutes, plus an additional 30 minutes for soaking the rice in cold water

Ingredients:

1. 2 cups of white rice, cleaned and soaked in cold water for 30 minutes
2. 500 ml shiitake mushroom broth
3. 9 shrimp
4. 50 g shiitake mushrooms, sliced
5. 50 g enoki mushrooms, cut into 1-inch pieces
6. 50 g brown alba mushrooms
7. 2 okras, sliced
8. 3 tbsp onion, diced
9. 3–4 tbsp avocado oil
10. 3–4 dried shiitake mushrooms
11. Parmesan cheese to taste
12. Mozzarella cheese to taste
13. 3 cups water
14. 5 g dried kelp
15. 1 cup comble0' tsuyu

Cooking Instructions:

1. Heat a pot over medium-high heat and add 3 cups of water and 3–4 dried shiitake mushrooms. Bring it to a boil and then turn off the heat(Remove any floating bubbles with a spoon).

2. Add the kelp to the pot and cover it with a lid for 20 minutes.

3. After 20 minutes, remove the shiitake mushrooms and kelp, placing them on a tray. Set aside the broth, leaving 500 ml.

4. Heat a pan over medium heat, then add 2 tablespoons of avocado oil and the onion. Stir for 1 minute.

5. Add the shrimp to the pan and stir them until they are slightly cooked.

6. Add the okra to the pan and stir for 30 seconds. Remove the shrimp and okra to a bowl and set aside.

7. Heat the same pan over medium heat and add 2 tablespoons of avocado oil. Then, add shiitake mushrooms, enoki mushrooms, and brown alba mushrooms to the pan. Stir them for 1 minute.

8. Add the drained rice and tsuyu, and stir them for 1 minute.

9. Pour the mushroom broth into the pan and heat it over medium-high heat. Stir until well-cooked, adding the mushroom broth in 2–3 portions while stir-frying.

10. Add some Parmesan cheese, mozzarella, and the cooked shrimp to the pan. Stir for 1–2 minutes. Turn off the heat.

11. Serve it.

You can also view this recipe on Instagram.

https://www.instagram.com/p/C8E-1mNxiNq/?img_index=3