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Hojicha Risotto with Mushrooms
Sugimoto Tea

Hojicha Mushroom Risotto

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 people
Course: Main Course, Main Dish
Cuisine: International, Italian, Japanese
Calories: 367
Ingredients Equipment Method Notes

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

Equipment

  • 1 Small Sauce Pan
  • 1 large saute pan
  • 1 small strainer
  • 1 Spatula

Method
 

Brew the Hojicha Tea
  1. Brew loose leaf Hojicha using 2 Tbsp of tea in 1 cup of 200°F hot water for 3 minutes. 
  2. Strain tea leaves out and set brewed tea aside.
Make the Risotto
  1. Fry Shitake and Bunashimeji mushrooms in 1/2 Tbsp of butter until the edges are crispy and remove from pan. 
  2. Add remaining butter, olive oil, garlic, and onions to a hot pan and fry.
  3. Put boiled rice, brewed Hojicha, and salt in the pan. 
  4. When the rice has heated up and is starting to get softer, add ground cayenne pepper and cheese. 
  5. Cook until cheese has emulsified with the rice and tea.
  6. 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.