Silken Tofu and Mushroom Cream Risotto with Perilla Powder
Silken Tofu and Mushroom Cream Risotto with Perilla Powder
Creamy Silken Tofu Mushroom Risotto Infused with Nutty Perilla Powder
Experience ultimate creaminess! This risotto is enriched with silken tofu, creating a wonderfully smooth and comforting texture. The addition of mushrooms and perilla seeds adds layers of savory and nutty flavors, making it a delightful meal.
Ingredients- 2 bowls cooked rice
- 300g silken tofu
- 1 cup milk (200ml)
- 1/2 onion, finely chopped
- 2 king oyster mushrooms, finely chopped
- 10 perilla leaves, thinly sliced
- 2 Tbsp perilla seed powder
- Pinch of black pepper
- Salt to taste
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
Begin by preparing your vegetables for enhanced flavor. Roughly chop the king oyster mushrooms to ensure a pleasant chewy texture in the risotto. Dice the onion similarly. Avoid chopping them too finely, as a bit of texture will make the dish more enjoyable.
Step 2
Heat 1 tablespoon of cooking oil in a wide pan over medium-low heat. Add the diced onion and sauté until it becomes translucent. Sautéing the onions slowly caramelizes their natural sugars, deepening the overall flavor of the risotto. Be careful not to burn them.
Step 3
Once the onions are softened and fragrant, add the finely chopped king oyster mushrooms to the pan. Stir-fry them with the onions. The mushrooms will release some moisture as they cook. For a better texture, you can increase the heat slightly and stir-fry quickly until the mushrooms are lightly browned and tender.
Step 4
With the vegetables nicely sautéed, it’s time to build the creamy base. Pour 1 cup (200ml) of fresh milk into the pan and bring it to a gentle simmer over medium heat. Keep an eye on the milk to prevent it from boiling over; reduce the heat slightly once you see it starting to bubble around the edges.
Step 5
As the milk warms up and begins to simmer, add the silken tofu. Use a fork or spoon to gently break down the tofu into the sauce. The silken tofu will melt into the sauce, creating a wonderfully smooth and creamy consistency. Don’t mash it too finely; leaving some small curds will add textural interest. Continue to simmer for 1-2 minutes until the sauce slightly thickens.
Step 6
Now, it’s time to add the star of any risotto: the rice! Stir in 2 bowls of cooked rice, mixing it thoroughly with the creamy silken tofu sauce and vegetables. Season with a pinch of salt and a touch of black pepper to taste. Taste and adjust the salt as needed for your preference.
Step 7
The final touch for that signature nutty flavor! Sprinkle in 2 tablespoons of perilla seed powder. Stir well until it’s fully incorporated into the risotto. The perilla powder will enrich the flavor and add a wonderful aroma. Continue to cook for about another minute, stirring occasionally, until everything is well combined and heated through.
Step 8
Serve the delicious silken tofu and mushroom cream risotto warm in bowls. For a final flourish and a burst of freshness, thinly slice the perilla leaves and arrange them attractively on top of the risotto. The fresh aroma of the perilla leaves will beautifully complement the creamy risotto. Enjoy your meal!
