Breath of the Wild and Tears of the Kingdom have introduced many new things to the Zelda franchise, but one of my favorite new additions is the cooking mechanic. There’s just so many different delicious-looking recipes to create that you want to try in real life. And so, that’s why I decided to make another recipe from these games.
But, unlike before, this time, I was given an unofficial Zelda cookbook last month, so I thought that it would be fun to do a recipe included in this book. This cookbook is really well designed and has some of the best pictures I’ve seen for a cookbook. It’s very clear that the author loves the series and also loves cooking. Most of the recipes in the book are relatively easy to follow and are quite delicious. So, I highly recommend getting a copy if you are a Zelda fan or even if you’re just a fan of good food.
One thing I like about this specific recipe is that risotto is probably the most realistic dish that Link could make by just throwing the ingredients in a cooking pot since he just kind of tosses them in with no prep and it magically transforms into a dish.
I also really like how the game teaches you the recipe within the game. More specifically, in Breath of the Wild, an NPC named Ivee has her diary just sitting out in the open for someone to read and it has this exact recipe. In fact, that’s why the IRL cookbook specifically title’s the recipe as being Ivee’s. I could’ve sworn that I saw this book while playing Tears of the Kingdom as well, but I wasn’t able to find it, so I guess Ivee finally decided to hide her diary from Link’s prying eyes. Though, on my search for this diary, I did find that you can still learn the recipe of any mushroom, Hylian Rice, Goat Butter, and Rock Salt from a recipe poster at the Gerudo Canyon Stable.
But thankfully, whether or not you make this dish in the game or real life, it’s pretty easy to make and will be a great dish to eat to refill your hearts or your stomachs.
Ingredients:
- 6 1/2 cups vegetable broth (you can buy it in liquid form or make it from bouillon concentrate or even make it from scratch)
- 1 onion
- 1 1/2 tablespoons or so butter
- 8 3/4 ounces or so of fresh porcini mushrooms (you can substitute with any other mushrooms you prefer such as shiitake, button, or oyster. Or do a mixture of all of them like me)
- 1 cup Arborio rice
- 1/3 cup or so white wine
- 1/2 cup shredded Parmesan cheese
- Some parsley (for garnish)
- Some salt (if needed)
Step 1: Heat Up/Prepare Broth
First, we’ll prepare the broth, so in a pot, heat up your premade broth to simmer or if you’re going to make it from bouillon, heat up some water and add in your powder or concentrate when it starts to simmer. The amount I put in was about 2 tablespoons of concentrate for 6 1/2 cups of water, but you can adjust it to your liking.
Step 2: Prepare Onion & Mushrooms
Next, for the onion, peel and chop this into small pieces. Then for the mushrooms, reserve some of them whole for garnish and then slice the rest however you wish.
Step 3: Sauté Onion & Mushrooms
Once your ingredients are ready, put the butter into a large skillet or frying pan and melt it over medium heat.
Then, add in the onion and sauté it for 2 minutes, until it softens and starts to turn translucent.
Next, add the mushrooms, including the whole mushrooms, to the onion and sauté this for 4 minutes, or until the mushrooms soften and the onions start to brown.
Step 4: Add Rice & Wine
Then, add in the rice, and stir and heat it for a couple of minutes until it starts to turn translucent. Then, pour in the white wine and cook this until it reduces to a glaze.
Step 5: Add Broth & Cook Rice
Next, add just enough of your simmering broth to cover everything in the pan. Continue to stir the rice until it absorbs the liquid, then add some more broth, and repeat this until the rice becomes tender and has a smooth consistency, about 15-20 minutes or so.
I ended up using all of the broth, so 6 1/2 cups seems like a good amount. Though you are welcome to add or remove liquid to make it how you like it.
But in either case, just make sure to stir occasionally so the rice does not stick to the bottom of the pan and burn.
Step 6: Add Cheese & Salt
Then, once the rice is to your liking, turn the heat to low and then grate your parmesan cheese over the rice, and then mix all together until it’s evenly distributed. Also, give your risotto a taste and add some salt if needed.
Step 7: Add Garnish & Serve
Then when you’re ready, serve your risotto onto a plate or soup bowl, garnish each plate with a few of the whole mushrooms and some parsley and with that, your Mushroom Risotto is ready to eat.