Korean Mushroom Perilla Seed Risotto
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Ground perilla seed goes in with the Parmesan at the end of this mushroom risotto, and the first spoonful smells nutty in a way anyone who knows Korean perilla noodle soup will recognize.
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There's no cream; the starch stirred out of the rice is what makes it thick.
Ingredients
Instructions
- 1
Finely chop 120g king oyster mushrooms and 100g button mushrooms into 0.5cm pieces and mince 80g onion.
Keep 700ml vegetable stock warm in a separate pot over low heat throughout cooking.
- 2
Heat 1 tbsp olive oil over medium heat and sauté the onion and 1 tsp minced garlic for 2 minutes until translucent.
Stop before browning to preserve sweetness.
- 3
Add 220g mushrooms and cook for 3 minutes until most moisture has evaporated and edges begin to brown.
Then add 180g Arborio rice and stir for 1 minute until each grain is coated with oil.
- 4
Add warm stock one ladle (about 150ml) at a time, stirring continuously and waiting until nearly absorbed before adding the next.
Repeat for 18-20 minutes until rice is tender with a slight bite.
- 5
Reduce the heat to low, add 2 tablespoons perilla seed powder and 20 g Parmesan, and stir for 1 minute until both are evenly incorporated.
- 6
Season with 0.5 tsp salt and serve immediately in wide bowls.
Risotto stiffens quickly as the starch sets when it cools, so serve while each grain still glistens separately.
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