Enoki Mushroom Soup & Mushroom Risotto with Wafu Pesto

Steps

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1. 1
   Blend the enoki mushrooms, onion, butter, heavy cream, milk, and chicken stock together until smooth to make the enoki mushroom concentrate.
   ▶ ≈1:26
2. 2
   Combine some of the enoki concentrate with milk, warm it through, and season with salt, pepper, and a sprinkle of parsley to make the creamy enoki soup.
   ▶ ≈3:46
3. 3
   Blend fresh herbs and other ingredients in the blender to make a Japanese-style (wafu) pesto sauce.
   ▶ ≈4:05
4. 4
   Heat butter in a pan and sauté the shimeji mushrooms until fragrant.
   ▶ ≈5:17
5. 5
   Add the steamed rice and stir-fry until well combined with the mushrooms.
   ▶ ≈5:26
6. 6
   Pour in the remaining enoki concentrate and milk, then simmer until the mixture thickens and the rice absorbs the liquid.
   ▶ ≈6:36
7. 7
   Season with parmesan cheese, salt, and pepper to finish the mushroom risotto.
   ▶ ≈6:42
8. 8
   Plate the risotto and soup, drizzle with the wafu pesto sauce, and serve.
   ▶ ≈6:53