Hojicha Mushroom Risotto
The sweet, earthy umami qualities of toasted Hojicha tea and mushrooms combine to make an aromatic and oh-so-satisfying risotto. The talented producers of Sugimoto Tea and Yoroshiku restaurant have created a vegetarian dish that can easily be the star of the show.
Equipment
- 1 Small Sauce Pan
- 1 large saute pan
- 1 small strainer
- 1 Spatula
Ingredients
- 2 tbsp loose leaf Hojicha tea
- 1 cup Water
- 1 tsp Hojicha powder
- 1/4 cup Shitake mushrooms
- 1/4 cup Bunashimeji mushrooms
- 2 tbsp Unsalted butter reserve 1 tbsp for later
- 1 tbsp Extra virgin olive oil
- 1/2 tsp Chopped garlic
- 1/4 cup Minced onions
- 1 cup Cooked rice
- 1/4 tsp Salt
- 1/2 cup Parmiggiano-Reggiano cheese
- 1 Shishito green pepper fried in oil or roasted
- 1 pinch Ground cayenne pepper optional
Instructions
Brew the Hojicha Tea
- Brew loose leaf Hojicha using 2 Tbsp of tea in 1 cup of 200°F hot water for 3 minutes.
- Strain tea leaves out and set brewed tea aside.
Make the Risotto
- Fry Shitake and Bunashimeji mushrooms in 1/2 Tbsp of butter until the edges are crispy and remove from pan.
- Add remaining butter, olive oil, garlic, and onions to a hot pan and fry.
- Put boiled rice, brewed Hojicha, and salt in the pan.
- When the rice has heated up and is starting to get softer, add ground cayenne pepper and cheese.
- Cook until cheese has emulsified with the rice and tea.
- Plate and garnish with olive oil. Shishito, and a sprinkle of Hojicha Powder.
Notes
This dish can easily be made vegan by omitting the cheese and butter.