'Golden milk' risotto with shiitake & chilli

Total time 25 mins

25 mins cooking time

1 h waiting time

This creamy coconut milk risotto gets its signature 'golden milk' aroma from turmeric, ginger and cinnamon. Shiitake mushrooms and chilli round out the flavour. Kikkoman Gluten free Soy Sauce adds depth while keeping the dish free of gluten.

Ingredients

10 portion(s)

For the risotto:

1.2 litre

vegetable stock

1.2 litre

coconut milk

1 tbsp

turmeric

50 g

ginger, sliced

cinnamon sticks

1 tsp

nutmeg, freshly grated

1 tsp

pepper, freshly ground

1 tsp

salt

100 ml

olive oil

100 g

shallots, finely diced

800 g

risotto rice

Additionally:

50 ml

olive oil for frying

500 g

shiitake mushrooms

10 g

chilli, thinly sliced

150 ml

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

10 g

rice syrup

20 g

sesame seeds, roasted

sprigs coriander, leaves picked

150 g

spring onions, thinly sliced

packs of cress, snipped

Allergens:

Sesame, celery, soy

Total weight per portion:

370 g

Weight per ingredient:

Risotto: 300 g
Mushrooms: 50 g
Spring onions: 15 g
Garnish: 5 g

Preparation

Step 1

Bring the vegetable stock and coconut milk to the boil. Add the turmeric, ginger, cinnamon, nutmeg, pepper and salt and leave to infuse for approx. 1 hour. Strain through a fine sieve.

Step 2

Heat the olive oil in a wide pan over medium heat. Cook the shallots gently for 1–2 minutes without colouring. Add the rice and cook for a further 2 minutes. Add the infused stock and simmer gently over a low heat for approx. 20 minutes, stirring occasionally.

Step 3

Meanwhile, heat the oil in a pan. Fry the mushrooms over a high heat for 1–2 minutes. Add the chilli and cook briefly. Deglaze with the Kikkoman Gluten free Soy Sauce, add the rice syrup and reduce for 2–3 minutes. Stir in the sesame seeds.

Step 4

Divide the risotto between plates and arrange the mushrooms on top. Serve topped with coriander, spring onions and cress.

Tip

The mushrooms also work well served lukewarm or cold. For smoother service, they can be prepared in advance and mixed with the coriander, cress and spring onions, then used to top the risotto.

Recipe-ID: F1130

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