Wagyu Mushroom Cream Risotto1 Serving

Wagyu Mushroom Cream Risotto

For 1 person
30 minutes
13 ingredients
Flap Meat
The Rich Flavor of Mushrooms, Creamy Smoothness, and the Juicy Collaboration of Wagyu

Wagyu Mushroom Cream Risotto

  • 200g Flap Meat

  • Olive oil

  • 1/2 onion

  • 2 shiitake mushrooms

  • 3/4 cup of rice

  • 1 tablespoon of butter

  • 1.5 tablespoons of chicken stock

  • 3 tablespoons of Parmesan cheese

  • 650ml of water

  • 2 tablespoons of basil powder

  • Thyme

  • Salt

  • Pepper

Step 1

Heat a pan with olive oil and cook the Flap Meat until it's medium-rare.

Step 2

Season the Flap Meat with salt and pepper. Once the Flap Meat is cooked, transfer it to a plate and let it rest.

Step 3

In the same pan with the beef drippings, toast the rice for about 5 minutes over medium heat. Add onions and shiitake mushrooms to the pan. Cook for 5 minutes until the onions become translucent. Stir in butter and continue to sauté for 3-4 minutes until the onions are fully translucent.

Step 4

Add 650ml of water, chicken stock, and basil powder to the pan. Bring to a simmer.

Step 5

Once the rice is fully cooked, stir in the Parmesan cheese. If it becomes too thick, you can add a little more water to reach your desired consistency.

Step 6

Plate the finished risotto and top it with the Flap Meat. Garnish with thyme.

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