Plant-Based Shiitake Risotto for All Seasons – Japanese Cooking Workshop

Risotto is an Italian specialty, and many consider it a universally comforting food. Creamy, tender rice simmered with vegetables and a savory stock define the dish, but there’s so much room for interpretation beyond those basics. Proving that point, traditional Japanese ingredients are the secret to making risotto that’s richer, healthier, and even easier than ever before.

While most traditional risotto depends on butter and cheese to give it depth and richness, the natural umami in shiitake mushrooms can provide a completely plant-based experience.  Join chef and cookbook author Hannah Kaminsky as she demonstrates how to make vegan risotto that blurs cultural boundaries, blending the best of eastern and western cuisine. Kazuhide Sugimoto, the president of Sugimoto Shiitake, will  be fielding questions about plant-based cooking with the power of shiitake umami. The workshop features hands-on instruction, and participants will learn how to create their own risotto with four seasonal variations. Come hungry and leave inspired!