Steamed Oyster Cheese Risotto（English Ver.）

A rich and creamy cheese risotto featuring large umami-rich Hiroshima Oysters.

【Ingredients・3 servings】

• 6 steamed oysters (defrost slowly in the refrigerator the day prior)

• Oyster broth from defrosted oysters 50cc

• Rice suitable for risotto (this recipe uses the familiar japonica rice) 100g

• Butter 40g (divide into 20g x2)

• White wine 50cc

• Hot water 300cc

• 2 teaspoons of chicken broth powder or cube

• Milk 200cc

• Heavy whipping cream 200cc

• Grated Parmesan cheese (can substitute with other cheeses such as Pecorino Romano, Grana Padano, Asiago) 40g

• 2 cloves garlic

• 1/2 pack shimeji mushroom

• Spinach 50g

• 1/2 medium onion

• salt

• pepper

• 2 sprigs Italian parsley

【Preparation】

• Dissolve the chicken broth in hot water.

• Chop garlic, onions, and parsley.

• Cut the base off shimeji mushrooms and break up into pieces.

• Wash spinach and roughly chop it large pieces.

POINT!

Use oyster broth from defrosted oysters（50cc）

【Cooking Directions】

①Melt 20g of butter in a frying pan on high heat. Lightly brown the oysters on both sides and remove them from the frying pan. Cover with aluminum foil to keep them warm.

②Lower the heat simmer. Melt another 20g of butter to the same frying pan (do not wash the fry pan), then add chopped garlic and slowly heat until the garlic aroma comes out. Raise to medium heat and sauté the onions and shimeji mushrooms.

③When the onions become translucent, add the rice and fry until the rice becomes somewhat translucent as well. Do not wash the rice as you would when making steamed rice.