Welcome to my latest DELICIOUS IN DUNGEON recipe! Today’s recipe is shortcut mushroom risotto with cheese, which Senshi makes for Izutsumi, a new party member who joins them partway through the dungeon. I chose this recipe because quick mushroom and cheese risotto has long been one of my go-to meatless recipes at home, and I reeeeally wanted to make a DELICIOUS IN DUNGEON recipe that features mushrooms, since the walking mushroom monsters feature so heavily in the show.

I used Senshi’s recipe instructions in the show as my inspiration, with the details filled in by my go-to risotto recipe. Senshi’s instructions call for adding the water all at once instead of adding it a bit at a time and letting it absorb before adding more (which can take a while). This is what makes it a “quick” risotto, rather than a true risotto. Usually, shredded Parmesan is added, but in the show it looks like Senshi uses Swiss, so I did that instead.

For the titular mushrooms, I used royal trumpet mushrooms I found at the farmers’ market, but you can use regular baby bellas if you want. I just think the look of the trumpet mushrooms is more similar to the walking mushroom monsters. One of the ones I bought was even split at the bottom in a way that looked like legs (here’s a photo!).

I love how this turned out, which was no surprise since I’ve been making something similar for years. It was so rich and creamy, and the mushrooms offered a delightful earthiness. The perfect dish to welcome Izutsumi to the party!

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Senshi’s Quick Risotto with Mushrooms and Cheese from the Orcs

“Place a pot inside the magic circle. Toss some butter in to melt it. Fry some garlic cloves, and then add the rice. add in mushrooms and seasoning. Pour in water and let it simmer for a while. Mmm! I could put some cheese in . . . It’s ready!“

— Delicious in Dungeon

 

 

INGREDIENTS:

 

Makes 6 cups risotto with mushrooms and cheese

 

INSTRUCTIONS:

1. Gently rinse and dry the mushrooms. Cut off the caps and cut them into strips. Dice the stems. Set aside.
2. Place a medium saucepan over medium-low heat. Add the butter and olive oil. When the fat is hot, add the garlic and cook for 1 minute, stirring constantly. Add the mushrooms and cook for 2-3 minutes until the mushrooms release their liquid, it cooks off, and they begin to brown. Add the rice and cook for 3 minutes, stirring regularly. Stir in salt and onion powder.
3. Gradually and gently stir in 3 1/2 cups wate. Set heat to medium-high and bring to a boil. Return heat to medium-low. Cover and simmer for 15 minutes or until water is absorbed and rice is cooked through. While you wait, coarsely grate the Swiss cheese.
4. When rice is cooked through, remove from heat and stir in the cheese until melted. If desired, top with chopped fresh parsley.
5. Serve to an Izutsumi . . . and try not to be offended when she says she doesn’t like mushrooms!

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If you like this recipe,
you can check out my recipe for A Short Cut to Mushrooms
from THE LORD OF THE RINGS!