Kim Gyu-ri’s Mushroom Cream Risotto: A Luxurious Brunch at Home
Kim Gyu-ri’s Mushroom Cream Risotto: A Luxurious Brunch at Home
Whip up a creamy mushroom risotto using leftover rice and cream! Inspired by Kim Gyu-ri’s recipe from ‘Pyeonstorang’, this one-bowl meal is perfect for brunch or a satisfying meal.
Got leftover fresh cream and cooked rice? Make this incredibly smooth and comforting mushroom cream risotto! It has a porridge-like texture, making it easy to enjoy without feeling heavy. Perfect for a delightful brunch or a hearty meal.
Risotto Ingredients- 5 cloves garlic, thinly sliced (julienned)
- 1/4 onion, thinly sliced (julienned)
- 3 button mushrooms, thinly sliced (julienned)
- 3 shiitake mushrooms, thinly sliced (julienned)
- 250ml heavy cream
- 2 Tbsp olive oil
- 1.5 Tbsp butter (divided use)
- 1 bowl cooked rice (preferably warm)
- 1 Tbsp minced garlic
- 1/4 tsp chicken stock (or salt to taste)
- Pinch of dried parsley for garnish
Cooking Instructions
Step 1
First, thinly slice the 5 peeled garlic cloves into slivers. This will help release a rich garlic aroma into your risotto.
Step 2
Peel and thinly julienne the 1/4 onion. The natural sweetness of the onion will add a wonderful depth to the risotto.
Step 3
Trim the stems off the 3 button mushrooms, clean them, and then thinly slice them into julienne strips. Slicing them thinly ensures they cook evenly and retain a pleasant chewy texture.
Step 4
Similar to the button mushrooms, trim the stems from the 3 shiitake mushrooms, clean them, and thinly slice them into julienne strips. The aromatic flavor of shiitake mushrooms will elevate the richness of your risotto.
Step 5
In a wide pan, melt 1 Tbsp of butter over medium-low heat. Add the julienned button and shiitake mushrooms and sauté until they turn golden brown and release their moisture. IMPORTANT: Set aside a portion of the sautéed shiitake mushrooms for garnish later.
Step 6
Pour the 250ml of heavy cream into the pan with the sautéed mushrooms. Stir well and simmer gently until the mixture thickens into a creamy mushroom sauce. This process infuses the cream with the delicious mushroom flavor.
Step 7
Clean the pan you used for the sauce, or use a separate one. Add 2 Tbsp of olive oil to the pan over medium heat. Add the sliced garlic and julienned onion and sauté for about 2-3 minutes until fragrant and the onion becomes translucent. Be careful not to burn the garlic.
Step 8
To the sautéed garlic and onion mixture, add 1 bowl of warm cooked rice, the prepared mushroom cream sauce, 1 Tbsp of minced garlic, and the remaining 0.5 Tbsp of butter. Stir everything together and cook over medium-low heat, stirring occasionally, until the rice is tender and the sauce has a luscious, slightly thickened consistency. Avoid sticking to the bottom of the pan.
Step 9
Now it’s time to season the risotto. Add 1/4 tsp of chicken stock for an extra boost of savory flavor. If you don’t have chicken stock, you can season with salt to your preference. Taste and adjust seasoning as needed.
Step 10
Finally, transfer the creamy mushroom risotto to a serving bowl. Artfully arrange the reserved sautéed shiitake mushrooms on top and sprinkle with a pinch of dried parsley for a beautiful finish. Enjoy your homemade gourmet risotto! 🍽️✨
