Steps

1. Finely chop the fresh shiitake mushrooms.
   🕒 02:37
2. Fresh shiitake mushrooms are characterized by their thick flesh, so cut them to match the size of rice grains. Also, finely chop the stems.
   🕒 03:42
3. Tear the oyster mushrooms by hand.
   🕒 04:04
4. Heat 20g butter in a pan, add 200g mushrooms, and sauté in butter until lightly browned. Pro Tip: Sautéing until lightly browned brings out a delicious, fragrant aroma.
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5. Season lightly with salt and pepper to taste.
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6. Remove the sautéed mushrooms from the pan and set aside on a plate, covering them to lock in the aroma.
   🕒 07:41
7. In the same pan, heat 1 tbsp olive oil and sauté 150g onion. You don't need to caramelize it until golden brown.
   🕒 11:31
8. Once the onion has softened, add the unwashed 2 go (approx. 360ml / 1.5 US cups) rice and sauté lightly to coat all the grains with oil.
   🕒 13:17
9. Add 2 tbsp sake and cook until the alcohol evaporates.
   🕒 13:47
10. Add 2 and 2/3 tsp consommé powder and 2 pinches of salt.
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11. Add enough hot water to cover the rice and simmer over medium heat.
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12. Continue to add hot water as needed and simmer for 15 to 20 minutes. Pro Tip: Adding the consommé directly at the beginning, instead of using consommé soup, helps maintain a consistent flavor profile.
    🕒 14:47
13. Mix 2 tsp porcini powder into the sautéed mushrooms you set aside on the plate.
    🕒 15:20
14. When the rice is almost cooked and about 1-2 minutes from being done, add the mushrooms mixed with porcini powder.
    🕒 21:38
15. Turn off the heat or use residual heat, then add and mix in 60g pizza cheese.
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16. Season with salt to taste, if desired.
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17. Serve in a bowl and drizzle with olive oil to taste for finishing.
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