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Do you want to learn how to make a light mushroom risotto?/軽いマッシュルームのリゾットの作り方知りたいですか?

Normally when people think 'risotto', they think: creamy and heavy.  This is a recipe that is much lighter than the usual one prepared with cream.  It is a very simple recipe, though it requires a bit of time, but the end result is simply heavenly!  This was my dinner tonight...  I hope you'll be able to enjoy it as much as I did!  Buon appetito!!

Serves 4

1 liter of hot chicken bouillon (or more if necessary)
1/2 large onion (finely chopped)
5 slices bacon (finely chopped)
5 tbsp olive oil
2 cups Arborio rice (Italian rice for risotto)
50 ml dry white wine
450 gms white mushrooms
150 gms shitake mushrooms
30 gms butter
30 gms grated parmesan
Salt & pepper taste



白ワイン(ドライ)50 ml
ホワイトマッシュルーム450 gms
しいたけ150 gms
バター30 gms
パルメジャンすりおろし30 gms



1) Heat the olive oil in deep pan on low heat until translucent (the color should turn yellow)

1)深い鍋にオリーブオイルを熱し、弱火で玉ねぎが透明になるまで炒めます(色は黄色に) 。


2) In another pan, saute the bacon on low heat (without oil - the bacon will give off its own oil) until well browned

2) 別のフライパンにベーコンを入れ、弱火で茶色になるまでソテーします。(油を引かずに-ベーコンから油が出ます)


3) Add the mushrooms to pan with the bacon (still on low heat) and mix from time to time until the mushrooms are softened (no oil is needed in this process, as the mushrooms will eventually release their own water causing them to soften).

3) ベーコンを炒めたフライパンにマッシュルームを加え(まだ弱火)マッシュルームが柔らかくなるまで何度も混ぜ合わせます。この過程でオイルは必要ありません。マッシュルームから出る水分で十分柔らかくなります。


4) In the meantime, add the rice to the onions, stirring regularly for about 5 mins (over low heat) until the rice is translucent. A key point is never to allow the rice to become too hot.  You should be able to touch the grains with your bare fingers throughout the cooking process of the rice and onions.

4) 一方で、玉ねぎにお米を加え、大体5分ほど(弱火で)お米が透明になるまでかき混ぜます。ポイントはお米が熱くなりすぎないようにすることです。お米と玉ねぎを指で触って、この過程をチェックしてください。


5) Once the rice is translucent (or yellow/golden in color), add the white wine and cook for about 7 minutes until it is absorbed.

5) 一旦お米が透明になったら(もしくは黄色か、金色っぽく)、白ワインを加え、お米がワインを吸収するまで約7分ほど煮立たせます。


6) Add the softened mushroom and bacon mixture to the rice pan and stir until well combined.

7) Then add 4 ladles full of the bouillon to the rice pan (always on low heat), mix well and then cover the pan for 5 mins, before stirring once again.

8) Add another 1-2 ladels of bouillon to the rice and stir well and cover the pan again for about 3 mins.

9) Repeat this operation several times until total cooking time reaches about 25 mins.


7) お米の鍋に4レードルのブイヨンを加え(いつも弱火)、良く混ぜ、蓋をして5分またかき混ぜながら火にかけます。

8) さらに1-2レードルのブイヨンをお米に加え、良く混ぜ蓋をして約3分火にかけます。

9) この作業を数回繰り返し、トータルで、約25分調理します。


10) Add the butter, cheese and one more ladle of bouillon, mix together and then turn off the heat.



11) Cover the pan with the lid and let the risotto rest for about 2 mins.  Serve hot.


December 16, 2009 |


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Kaori san,Recpie wo yonde chanto dekimashita...hitotzu dake wo mondai ga aru to sureba,risotto no bai wa kome ni yotte suibun no ryou ga kawarimasu..Soup no ryou wo ammari kini shinaide kudasai..oomeni tzukutte sore de jibun ni au katasa ni naru made naka ni tashiteoite kudasai!! Gambatte kudasai!!
Buon Appetito..

Posted by: to Kaori from Salvatore Cuomo | Dec 22, 2009, 1:46:15 PM

I read about your recipe for risotto last week. I thought I would prepare for my family today. It turned out fabulous! Even my son enjoyed it and he is such a picky eater. Thank you so much for sharing your recipe. I will prepare it again.

Posted by: Kaori | Dec 21, 2009, 4:30:54 PM

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