Cheese and Porcino Risotto

My favorite cheesy creamy risotto!

Japanese rice

There are two subspecies in Oryza sativa (commonly known as Asian rice).

–  Japonica varieties   :  short-grained, sticky       * Javanica rice is included as a Japonica variety, grouped under tropical japonica.
–  Indica variety            :  long-grained, nonsticky


Japanese rice

Amylose starch and amylopectin starch are most important ingredient to define the texture.
High-amylose varieties of rice is less sticky than low-amylose varieties.

Japonica varieties cultivated in Japan make up generally 17-23% of the structure.
–  High-amylose varieties     :  Nanatsuboshi, Sasanishiki, Kirara397, etc.
–  Middle-amylose varieties :  Akitakomachi, Koshihikari, Tsuyahime, Hitomebore, etc.
–  Low-amylose varieties (3-17%) :  Yumepirika, Milkey-Queen, Silky-Pearl, etc.
–  Zero-amylose                     :  Mochigome


Italian rice “Carnaroli” is one of Japonica varieties, high-amylose making up approximately 24%.
And bigger than general Japanese rice.

These balance are suitable for making risotto.

* left image is Japanese rice,  right image is Valencia rice of this photo.

Japanese rice and Valencia rice


Cooking of Cheese and Porcino Risotto
Cooking of Cheese and Porcino Risotto
Cooking of Cheese and Porcino Risotto
Cooking of Cheese and Porcino Risotto
  1. Chop onion finely and chop dried porcino after soaking.
  2. Fry the onion in a frying pan with butter, then add rice (1 cup) and coat about a few minutes.
  3. Pour vegetable stock 1 cup, white wine, and porcino, continue to stir until liquid is absorbed.
  4. Repeat adding 1 ladle of broth at a time until rice is tender but firm to the bite.
  5. Mix grated freshly Parmesan cheese and season with salt.
Cheese and Porcino Risotto

is a rice.  Japanese rice cultivated in Japan is almost all of Japonica varieties.  米(こめ) literally “rice”
is cooked rice.  Japanese people use the two terms quite differently, non-cooked rice and cooked rice.  ご飯(ごはん) literally “cooked rice”