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Mushroom Ragù Cream Cheese Risotto

By Chef Garam Park

Ingredients 

(Serves 5)

  • Glutinous Barley Rice: 165g

  • Green Barley Rice: 15g

  • Button Mushrooms, finely chopped: 150 g

  • Oyster Mushrooms, finely chopped: 75 g

  • Shiitake Mushrooms, sliced (3 mm): 75 g

  • Onion, finely chopped: 40 g

  • Garlic, finely chopped: 4 g

  • Oil: 30 g

  • White Wine: 30 ml

  • Chicken Stock: approx. 1 L

  • Salt, to taste

  • Mentsuyu (Japanese noodle sauce): 30g

  • Lemon Zest, a small amount

  • Parsley, finely chopped: 2g

  • Australian Cream Cheese: 65g

  • Australian Unsalted Butter: 25g​​​

Directions

  1. Rinse the green barley rice and glutinous barley rice together. Drain well, then sauté in oil. Gradually add chicken stock and cook until approximately 90% cooked.

  2. Heat oil in a separate pan. Sauté garlic and onion, then add the mushrooms and salt. Cook until well browned.

  3. Add white wine and cook until the alcohol has completely evaporated.

  4. Add the cooked barley rice, mentsuyu, and stir well to combine.

  5. Gradually add chicken stock to adjust the consistency.

  6. Finish by adding cream cheese and butter, stirring to emulsify (mantecatura). Adjust seasoning with salt if needed.

  7. Plate and finish with lemon zest and chopped parsley.

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