Your favourite FUN-GUY makes a Maitake Mushroom Risotto Recipe

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Bring the veggie stock to a boil in a small saucepan, then set it aside.
2. Finely chop the onion and garlic. Tear the maitake mushrooms by hand into pieces of similar size.
3. Heat a sauté pan over medium heat. Add 2 tbsp olive oil, then the onion, and sauté for 3-4 minutes.
4. Add the garlic and sauté for 1 more minute. Add the chili flakes, salt and arborio rice and sauté for 1-2 minutes.
5. Add the white wine and cook for about 1 minute.
6. Add 1/2 cup of the hot stock, stir, and let the rice absorb it. Repeat until the stock is used up.
7. Meanwhile, heat a nonstick pan over medium heat. Cook the mushrooms in the dry pan for 3-4 minutes.
8. Season the mushrooms with salt and pepper. Drizzle in 1 tbsp olive oil and sauté for another 3-4 minutes.
9. Once the stock is used up, transfer the mushrooms to the rice, reserving some for garnish. Stir in the miso and mix well.
10. Plate, and garnish with the reserved mushrooms and fresh chopped chives.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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