Wasabi Risotto with Sautéed Mushrooms

Do you like recreating an amazing meal you had at a restaurant. Well a few years ago on our trip to Seville, Spain I had the most amazing risotto. It was rich, creamy, flavorful and the rice had the perfect bite. The surprise element of the dish was a pungent undertone of wasabi, which the menu didn’t say and the waitress didn’t speak English, but I swear it was in there and needless to say I really enjoyed. Based on my taste memory I was determined to recreate the recipe.

With wasabi in mind I was thinking Japanese. The ingredients I thought that will work together were wasabi, pickled ginger, sake, short grain sushi rice paired with clam juice, a little onion, almond cream cheese and parmesan. I have to say it worked really well, this meal was pretty delicious.

Though one of my kids didn’t seem to care for the wasabi, so if you don’t like wasabi leave. it out.

NOTE: Unlike Arborio rice, Japanese short grain rice is starchy so you can add the stock all at once and cook the rice till soft.

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INGREDIENTS

Serves about 3-4 depending on appetite

• 1 cup sushi short grain rice, washed till water runs clear
• 1 medium onion finely chopped
• 2 cups clam or fish stock
• 2 cups water
• 1/2 cup sake or white wine, I like Pinot Grigio here
• sea salt and lots of cracked pepper
• 3 tablespoons cream cheese, I like Kite Hill
• 1 oz freshly grated parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon wasabi paste or more if you like it pungent ( optional)
• 400 gms about 6-8 oz assorted mushrooms crimin/ oyster/ shiitake/ maitake, sauteed
• 4-6 fresh salmon baked (per person) or protein of your choice
• gari, pickled Japanese ginger to serve with

• Bring the water and fish stock to a gentle boil and keep it hot.

• Warm the olive oil in a pan and add the onion. Sauté till soft but not brown.
• Add the drained rice and toss gently till well coated with the onion mixture. Add the wine and bring it to boil. Season with salt and pepper. Once the wine is reduced by half add a ladle of broth. Cook till its absorbed.
• Now add the remaining stock and cook the rice on a simmer till its cooked and soft. It will be pretty starchy and soft.
• Add the cream cheese and whisk it in till its super creamy. Take it off the heat and the parmesan cheese.
• Let the rice sit for a few minutes to cool.Add the wasabi if using and mix well.
• Serve with pan sautéed mushrooms, pickled ginger (optional) and baked salmon.