Mushroom Risotto on a Teppanyaki!

Wait. Risotto on a teppanyaki??!!!? Yup! That’s right, you can even make risotto on our Cook-N-Dine Teppanyaki cooktops. It’s pretty much just like making a risotto in a skillet, since our patented “shallow dip” technology allows the broth to stay at the center while the rice slowly cooks. So gather up your ingredients and let’s get cooking!Photo May 26, 1 22 25 PM

This recipe is totally vegetarian (vegan if you omit the butter and cheese at the end!) but you can use anything your culinary heart fancies with your risotto. We prepared the veggie broth ahead of time, and it can rest on the outer edge of the Cook-N-Dine Teppanyaki cooktops heating area to remain warm during preparation. Once your Cook-N-Dine Teppanyaki is preheated (at level 5) turn the temperature up to 8. Photo May 26, 1 37 26 PM

For this risotto, we start by cooking the moisture off the mushrooms for about 5 minutes. You can then move them off to the side until it’s time to mix them in at the end. We then added about a tablespoon of oil to the center, to start sweating the sliced shallot and garlic. Photo May 26, 1 42 47 PM

After a couple of minutes, it’s time to add the short-grain rice and a half-cup of dry white wine or dry vermouth. Once the liquid has cooked off, start to add the broth to the rice. Depending on the amount of rice you are cooking, you’ll add half a cup to three-quarters of a cup at a time, allowing the liquid to be absorbed and slowly cook the rice before adding more.

The Shallow-Dip of our Cook-N-Dine Teppanyaki allows the liquid to stay in the center, so the rice cooks slowly just like when making it in a saute pan. The temperature can be turned down about halfway through the broth, so the rice has a little more time to absorb the liquid. Once the rice is cooked, turn off the temperature and mix in your mushrooms. If you want to keep this recipe  vegan, stop here and serve. We added butter and cheese, for a rich flavor. Voila! Risotto prepared on a Teppanyaki! Photo May 26, 2 31 01 PM

Recipe

  • 8oz button mushrooms
  • 1 medium-large shallot
  • 2 cloves garlic
  • 4 cups broth
  • 1 tbsp cooking oil
  • 1.25 cup short grain rice
  • .5 cup dry vermouth or dry white wine
  • 1 tbsp butter
  • fresh grated Parmesan cheese, to taste

 

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