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Close-up of matsutake risotto with a seared mushroom cap slices and microgreens, warm fall backdrop.
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Matsutake Mushroom Risotto

Autumn in a bowl. Recipe for Matsutake risotto with buttered bread crumbs.
Course Entree
Cuisine Italian, Japanese
Keyword fall, matsutake, risotto
Level Intermediate
Main Ingredient Mushrooms, Rice
Diet Low Sugar, Pescatarian, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 371kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 4 cups dashi
  • ½ teaspoon salt
  • 170 grams matsutake mushrooms (thoroughly cleaned)
  • 1 tablespoon cultured unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon shallots (minced)
  • 140 grams Japanese short grain rice (carnaroli or arborio will work too)
  • ¼ cup sake
  • 1 tablespoon olive oil
  • 1 tablespoon cultured unsalted butter
  • 2 tablespoons panko
  • 14 grams parmigiano reggiano (grated)
  • 1 tablespoon cultured unsalted butter
Grams + US Cups - US Standard

Instructions

  • Add 4 cups dashi and ½ teaspoon salt to a saucepan and heat until steam begins to rise from the surface.
    4 cups dashi, ½ teaspoon salt
  • Separate 170 grams matsutake mushrooms, stems from the caps. Chop the stems and slice the caps into ⅛" thick pieces
    170 grams matsutake mushrooms
    https://norecipes.com/wp-content/uploads/2010/11/matsutake-mushroom-risotto-01.jpg
  • Heat a nonstick frying pan with 1 tablespoon cultured unsalted butter and 1 tablespoon olive oil until hot. Add 1 tablespoon shallots and chopped matsutake stems. Cook until the butter browns slightly and the mushrooms take on a light golden color.
    1 tablespoon cultured unsalted butter, 1 tablespoon olive oil, 1 tablespoon shallots
    Sauteing matsutake mushroom stems for risotto.
  • Add 140 grams Japanese short grain rice and stir for about a minute, coating each grain with the butter and oil.
    140 grams Japanese short grain rice
    Rice gets a coating of butter and oil.
  • Pour in ¼ cup sake and stir until it has evaporated. Add two ladles of dashi, stirring constantly until most of the liquid is absorbed. Continue adding dashi one ladle at a time, stirring constantly, until the rice reaches your preferred doneness (about 3 ½ cups of dashi for an al dente risotto).
    ¼ cup sake
  • While the risotto cooks, heat a second pan with 1 tablespoon olive oil. Fry the matsutake caps until browned, then season lightly with salt and pepper. Transfer to a plate.
    1 tablespoon olive oil
  • Add 1 tablespoon cultured unsalted butter to the same pan, then add 2 tablespoons panko. Toast, stirring constantly, until golden brown. Transfer to a plate and set aside.
    2 tablespoons panko, 1 tablespoon cultured unsalted butter
    Browning breadcrumbs in a pan until toasted and fragrant.
  • When the risotto is done, stir in 14 grams parmigiano reggiano and 1 tablespoon cultured unsalted butter until incorporated. Taste and adjust with salt if needed. Plate the risotto and top with the sautéed matsutake caps and toasted breadcrumbs.
    14 grams parmigiano reggiano, 1 tablespoon cultured unsalted butter

Nutrition

Calories: 371kcal | Carbohydrates: 36g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 1165mg | Potassium: 393mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 130mg | Iron: 3mg