Have you ever imagined what would happen if an Italian Nonna and a Minang Uni swapped family secrets in the kitchen?
Today, I want to share a kitchen experiment that turned into one of my absolute favorite comfort foods. We are making Risotto, the classic creamy rice dish from Northern Italy, but we are ditching the expensive saffron.
Instead, we are coloring and flavoring this risotto with “Indonesian Gold”—fresh turmeric and aromatic herbs.
But wait, we aren’t stopping there. This velvety rice needs a bold partner. The answer is Mushroom Rendang. Using meaty Portobello or Shiitake mushrooms, we slow-cook them in rendang spices until dry, caramelized, and packed with umami.
The result? A collision of cultures on a plate. Creamy, savory, slightly spicy, and incredibly aromatic. Let’s get cooking!
The Fusion Breakdown
- The Risotto Base (Italy): Using Arborio rice and the slow-ladle technique to release starch for that natural creaminess.
- The Golden Spice (Indonesia): Instead of plain broth, we infuse the stock with a “Bumbu Kuning” profile—turmeric, lemongrass, and kaffir lime leaves.
- The Topping (Indonesia): A dry-style Mushroom Rendang. It provides a chewy texture and an explosion of complex spices to cut through the richness of the rice.
- The Finish (Italy/Indo): Gremolata. A classic Italian condiment of lemon zest, garlic, and parsley. However, we are swapping the parsley for Thai Basil (Kemangi) for a local, peppery punch.
The Ingredients
For the Golden Risotto:
- 300g Arborio Rice (or Carnaroli)
- 1 liter Chicken or Vegetable Stock (kept hot)
- 2 stalks Lemongrass, bruised
- 4 Kaffir Lime Leaves (Daun Jeruk), torn
- 1 tsp Turmeric Powder (or 2 inches fresh turmeric, grated)
- 3 cloves Garlic, minced
- 1 small Onion, finely chopped
- 50g Parmesan Cheese, grated
- 2 tbsp Unsalted Butter
- Salt and white pepper to taste
- Olive oil for sautéing
For the Quick Mushroom Rendang:
- 400g Mushrooms (Mix of Portobello/Shiitake/Button), thickly sliced
- 2 tbsp Quality Instant Rendang Paste (to save time, or make your own!)
- 200ml Thick Coconut Milk
- 1 Turmeric Leaf, tied in a knot (optional, but recommended)
For the Basil Gremolata:
- 1 handful Fresh Thai Basil (Kemangi), roughly chopped
- 1 tsp Lemon Zest
- 1 small clove Garlic, micro-planed or finely grated
Instructions
Step 1: The Mushroom Rendang
Heat a little oil in a pan. Sauté the rendang paste and turmeric leaf until fragrant. Toss in the mushrooms and stir until they start to soften. Pour in the coconut milk.
Simmer on medium-low heat. Let it bubble gently, stirring occasionally, until the liquid evaporates, the oil separates, and the spice paste clings to the mushrooms (this is the “dry rendang” stage). This takes about 15–20 minutes. Set aside.
Step 2: Infusing the Broth
In a separate pot, heat your stock. Add the bruised lemongrass, kaffir lime leaves, and turmeric powder. Keep this simmering on low heat. This is your “Golden Broth.”
Step 3: The Tostatura (Toasting)
In a large heavy-bottomed pan, heat olive oil and 1 tbsp of butter. Sauté the onion and garlic until translucent (do not brown).
Add the Arborio rice. Toast the rice for about 2 minutes, stirring constantly, until the edges of the grains look translucent. This step is crucial for texture.
Step 4: The Cooking Process
Begin adding the hot Golden Broth, one ladle at a time. Stir constantly with a wooden spoon.
- The secret:* Do not add more broth until the previous ladle has been almost completely absorbed. Repeat this process—ladle, stir, absorb—for about 18–20 minutes. The rice should be al dente (tender but with a slight bite in the center).
Step 5: The Mantecatura (The Finish)
Once the rice is cooked, turn off the heat. This is mandatory!
Add the remaining cold butter and the parmesan cheese. Stir vigorously. This process, called mantecatura, emulsifies the fats and creates that signature glossy, wavy texture. Taste and adjust salt/pepper.
Step 6: Assembly
Spoon the Golden Risotto onto a plate. Tap the bottom of the plate so the risotto spreads out flat (it shouldn’t be a stiff mound).
Place a generous scoop of Mushroom Rendang in the center. Finally, sprinkle the Basil Gremolata over the top to brighten the dish.
Serve immediately!
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