Mushroom Cheese Risotto

Mushroom Cheese Risotto

Combining two types of mushrooms brings out a rich, complex flavour. Porcini, Shiitake, Enoki or other varieties all work beautifully!

 

30min

15min

2

Sengoku Aladdin

 

Rice (Short or Medium grain) 

Water  

King Oyster Mushroom 

Shimeji (Button) Mushroom  

Pizza Cheese 

 　

Ingredients A 

Grated Garlic 

Milk 

Salt 

Consommé granules 

Parmesan cheese 

Coarsely ground black pepper 

 150g

 300ml

 60g

 150g

 40g


 

 1/4 Teaspoon

 150ml

 1/2 Teaspoon

 1/2 Teaspoon

 To taste

 To taste



Cook at 280°C for 15 min

 

 

1. Rinse the rice and drain it well in a sieve. Place the rice in a deep grill pan, add the water and let it soak for about 30 minutes

2. Cut the king oyster mushroom in half lengthwise and crosswise, then slice thinly

3. Trim the root ends off the Shimeji mushrooms and separate them into small clusters

4. Add all the ingredients A to the grill pan and mix well

5. Top with the pizza cheese and mushrooms.

6. Cover with the shallow grill pan lid and cook at 280°C for about 15 min

7. After cooking, leave it in the oven for another 5 min to rest

8. Stir everything gently, then serve on plates. Sprinkle with grated Parmesan cheese and coarsely ground black pepper to finish


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Product Used

Sengoku Aladdin graphite grill & toaster oven

Equipped with the patented "Graphite Heater," the heating time is an astonishingly quick 0.2 seconds. By rapidly baking in a high-temperature chamber, the toast comes out crispy on the outside while retaining moisture inside, resulting in a delightfully chewy texture. With two types of grill pans, you can enjoy a variety of cooking methods such as grilling, simmering, steaming, and boiling