Updated: Nov 18
A rich and creamy cheese risotto featuring large umami-rich Hiroshima Oysters.
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
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
1/2 medium onion
2 sprigs Italian parsley
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.
Use oyster broth from defrosted oysters（50cc）
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.
④Add white wine and turn the heat to high. Use the wine to dissolve all the umami stuck to the edges of the frying pan when the oysters were fried. Once the wine is reduced to about half, add the chicken broth dissolved in hot water and continue cooking on high heat. Mix frequently with a wooden spatula so that the risotto does not burn.
⑤Once the most of the liquid evaporates, lower to medium heat, add milk and fresh cream, and continue cooking the risotto. Continuously keep mixing with wooden spatula to prevent burning, and once the liquid evaporates to the point where there are thick creamy bubbles, check the hardness of the rice. Continue cooking the risotto until the rice hardness and texture becomes al dente, then turn off the heat. If you prefer a softer rice texture over al dente, you can add small amounts of hot water and continue cooking until the desired hardness and texture is achieved.
⑥Season the risotto at the last step with salt and pepper to your liking. Plate the risotto rice first, then place the oysters on top, and finish by sprinkling Italian parsley.