Ingredients
8 cups mushroom -or- other broth
2 Tablespoons Sesame Oil
2 Tablespoon Doenjang (or other soybean and pepper paste)
2 Tablespoons Gochugaru (or other red pepper flakes)
6 Garlic Cloves, minced
2 Tablespoons Soy Sauce
1 lb Shiitake Mushrooms, sliced or chopped
2 Tablespoons Olive Oil, or peanut or sunflower seed oil
2 large White Onion Rough chopped
2 cups Arborio Rice
1 1/2 cups of Dry White Wine
2 Tablespoons Butter*
1 1/2 cups Grated Parmesan*
*You can omit these two ingredients if you'd like to prepare a vegan version of this recipe.
Preparation
Add broth, sesame oil, doenjang, gochugaru, garlic, one chopped onion, soy sauce and shiitake mushrooms to the Instapot and cook on high pressure for 30 minutes.
Allow to slow pressure release for at least 15 minutes. Strain broth and set aside solids (mushrooms and onions) to add back in later.
Either return the broth to the Instapot on sauté (low) or warm (low) or pour broth into a saucepan and hold at a simmer. Whichever will be easier for you to work from while adding broth slowly to rice.
Heat olive oil in a heavy bottom cocotte or other heavy bottomed pot over medium heat.
Add onion and sweat until turning translucent.
Add rice, stir to coat with oil, and sauté until white and opaque.
Add one cup of wine. Stir until evaporated and absorbed into the rice. If this appears to happen too quickly, reduce the heat on the rice. It is important that as you add the liquid, it is mostly being slowly absorbed by the rice, not mostly evaporating. This gently cooks the rice as you add the liquid while also creating the cream sauce.
1/4-1/2 cup at a time, ladle simmering broth into rice. Stirring to incorporate and observing that the liquid has been nearly completely absorbed before the next addition. End to end, this process will take about 30-40 minutes.
Continue to add broth until fully absorbed. If it looks like it is no longer absorbing liquid, take a test bite of the rice to see if cooked. If the rice is hard in the center, the process has been too fast, continue to simmer rice watching for absorption then proceed with adding the remaining broth. Make sure at a minimum that you have added in all of the Shiitake mushrooms.
Once all the broth has been absorbed and the rice is tender to the bite add in the final 1/2 cup of wine and stir to incorporate.
Cut heat and stir in butter until incorporated. Stir in reserved Shitake mushrooms and parmesan cheese.
Taste and season with salt and white pepper to your taste.
Makes 8-10 side servings and 4-6 main servings.
