Korean Mushroom Perilla Seed Risotto
King oyster and button mushrooms are sauteed with onion and garlic, then Arborio rice is slowly cooked in warm vegetable stock, one ladle at a time, until the grains release their starch into a creamy consistency. Perilla seed powder and grated Parmesan are folded in at the very end, merging Italian creaminess with the distinctive roasted-nut flavor of Korean perilla. The key is keeping the stock warm throughout so the rice cooks evenly without seizing, and adding perilla powder last to preserve its volatile aroma. Even without meat, the mushrooms provide substantial umami depth.
Adjust Servings
Instructions
- 1
Finely chop mushrooms and onion, and keep the stock warm.
- 2
Heat olive oil and sauté onion and garlic for 2 minutes.
- 3
Add mushrooms and cook 3 minutes, then stir in rice to coat.
- 4
Add warm stock one ladle at a time, stirring until the rice is tender.
- 5
Stir in perilla powder and cheese for 1 minute to finish the texture.
- 6
Adjust seasoning with salt and serve immediately.
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