Honjozo-Style Sake-Infused Mushroom Risotto
A true Japanese rice dish where sake gently enhances the earthy mushrooms, cooked to creamy perfection without modern shortcuts. This japanese-inspired pasta ready in about 45 minutes pairs Arborio rice, Dried shiitake mushrooms, Sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 150g Arborio rice
- 30g Dried shiitake mushrooms
- 30ml Sake
- 600ml Chicken stock
- 1/4 cup, finely diced Yellow onion
- 20g Unsalted butter
- 30g Grated Parmesan cheese
- 1/4 tsp Salt
- 1 tbsp, thinly sliced Fresh chives
Instructions
- Step 1: Rehydrate dried shiitake mushrooms in 2 tbsp warm water for 20 minutes, then finely chop the softened mushrooms and set aside the soaking liquid. Melt 10g butter in a medium saucepan over medium heat, add diced onion, and cook for 5 minutes until translucent and fragrant.
- Step 2: Add 150g Arborio rice to the saucepan and stir constantly for 2 minutes to coat the grains, then pour in 30ml sake and cook for 1 minute until the alcohol evaporates and the rice smells nutty.
- Step 3: Add 1 cup chicken stock (200ml) and the reserved mushroom soaking liquid to the rice, stirring frequently until the liquid is absorbed. Continue adding stock 1/2 cup at a time, stirring constantly, until the rice is creamy and tender (about 20 minutes total cooking time).
- Step 4: Stir in chopped mushrooms, 10g butter, and 30g Parmesan cheese, then season with 1/4 tsp salt. Cook for 2 more minutes until the cheese melts and the risotto coats the back of a spoon. Remove from heat, fold in 1 tbsp sliced chives, and let rest for 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Style Sake-Infused Mushroom Risotto take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honjozo-Style Sake-Infused Mushroom Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Honjozo-Style Sake-Infused Mushroom Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honjozo-Style Sake-Infused Mushroom Risotto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honjozo-Style Sake-Infused Mushroom Risotto?
Japanese pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
