Mushrooms are plentiful across the kingdom of Hyrule, and there are a wide variety of them. As a result, they are a big part of the cuisine, particularly in regions where mushrooms are more plentiful. This dish in particular highlights the mushrooms of Hyrule, and if you are in Kakariko Village or the regions surrounding the Lost Woods and Korok Forest, you are likely to be served this dish.
"The tantalizing aroma of the mushrooms and butter beckons you to the table."
For this recipe we are going to make a fairly basic risotto using arborio rice. Arborio rice is very starchy, so as broth is slowly added to the rice and the rice is constantly stirred, the starch will ooze from the rice, creating a creamy sauce that envelopes the dish. The final addition of butter and cheese brings together the flavor of the rice along with the mushrooms. The end result is a rustic and hearty meal perfect for filling the belly of any hungry Hylian.
Ingredients
4 tbsp butter, divided
1 tbsp olive oil
7 oz bunashimeji mushrooms, cleaned and separated
8 oz baby shiitake mushrooms, cleaned*
1 small shallot, diced
2 cups arborio rice
¼ tsp salt
½ cup white wine
6 cups vegetable broth
½ cup grated parmesan cheese
Salt and pepper
Basil leaves to garnish
½ cup white wine
6 cups vegetable broth
½ cup grated parmesan cheese
Salt and pepper
Basil leaves to garnish
*You may choose to leave a few of the crimini whole to garnish the top of the risotto.
Pour the broth into a small stock pot. Bring it to a simmer over medium heat and then reduce to low to maintain simmer.
Add 2 tbsp of butter to a pan over medium heat. Once melted, add the shiitake and bunashimeji mushrooms. Season mushrooms with salt and pepper. Sauté until soft, 3-5 minutes. Remove the mushrooms from the pan, drain them and reserve any liquid. Add 1 tbsp of olive oil and the shallots. Cool until soft, again 3-5 minutes. Add the rice along with ¼ teaspoon salt and stir to coat evening with oil. Sauté the rice for 3-5 minutes. The rice should turn opaque, but do not let it brown or burn.
Add the white wine, stir, and allow to cook until the wine just about completely cooks off. Add the reserved mushroom juice and stir. Allow it to just about completely cook off. Now, add the broth a half cup at a time (I usually use a ladle). Add in just the broth and not the mushrooms in the broth. Stir frequently as the broth cooks off. Do not add the next ½ cup of broth until the prior is almost completely cooked off. Do not allow the rice to burn through this process. Keep stirring. As the rice cooks it should begin to release starch and become a little creamy.
It should take about 20-25 minutes to completely cook the rice to Al dente. Once the rice is al dente (firm, but not undercooked), add one more ladle of broth and completely stir it onto the rice. Remove the pan from the heat. Add 2 tbsp of butter and stir in to melt. Add the parmesan cheese and stir to fully melt it into the risotto. Lastly, stir the mushrooms into the rice, and then salt to taste. The rice should now be tender, but not overcooked and mushy, and it should have a creamy consistency. Enough starch should have leached out so that it appears the rice is sitting in a cream based sauce. The risotto will thicken as it sits, so I recommend serving right away. If it’s dry and/or not creamy enough, stir in a little more hot broth to get it creamy.
Serve immediately in a shallow bowl and garnish with a whole crimini mushroom and basil leaves.
Note: If you slice off the base of the bunashimeji mushrooms just above the common joint of all the mushrooms , they should all individually separate.
Learn more about the Mushroom Risotto dish from Breath of the Wild at Zelda Dungeon.