Green edamame risotto topped with mushrooms and fried leeks sits in a white plate

Edamame Risotto with Confit Mushrooms

This bright, comforting dish is perfect to welcome fall

Plating a dish is like creating a work of edible art. There are so many ways to interpret a dish — something as simple as rearranging an element on the plate or switching out a garnish can change the entire mood of the canvas.

A thoughtful chef's plating can elevate even the most simple of dishes. The way ICE's Plant-Based Culinary Arts Chef-Instructor Chayanin "Nin" Pornsriniyom plates edamame risotto is a perfect example.

Chef Nin amps up the flavor and appearance of a standard risotto by adding vibrant green edamame paste. Her artistry shines through in her precise arrangement of the umami-rich confit shiitake mushrooms on top. She finishes the dish with her final brush stroke: a drizzle of fluffy whey foam and a bundle of fried leeks gently nested in the center.

Though it looks fancy, the actual preparation of the dish is achievable for professional chefs and home cooks alike. Here's how to make it at home.


Edamame Risotto

Servings: 4

Adapted from David Kinch


  • 20 grams carnaroli rice
  • 100 grams water
  • 750 grams frozen shelled edamame
  • 100 grams shiitake mushrooms
  • 1000 grams unsalted butter
  • 5 sprigs of thyme
  • 5 cloves of garlic
  • 1 leek, thinly-sliced 
  • 1 lemon, zested
  • 35 grams fresh ricotta


  1. Combine rice and water and bring to a simmer over medium heat, uncovered, for 55 minutes, stirring occasionally to prevent the rice from sticking to the pan. Strain over a mesh to extract rice water without pressing too much on the rice, reserving rice for later use.
  2. Blanch and pat the edamame dry and then pulse in a food processor to form a chunky paste. Reserve in the refrigerator.
  3. Slice the shiitake mushrooms, while keeping the natural shapes of the mushrooms. In a baking pan, melt the butter and add the thyme, garlic and salt, and then add the mushrooms. Cover the pan with foil and bake in the oven at 275°F for 1 hour. Once done, drain the mushroom confit.
  4. In a sauté pan set over medium-high heat, sear the shiitake confit until caramelized; reserve.
  5. Fry leeks in neutral oil over medium-high heat until golden brown and season with salt. Reserve for garnish.
  6. To make the risotto, add the edamame in a small pan set over medium heat with a little olive oil. Add 2 tablespoons of the rice water and mix well. Keep adding rice water as needed to create a consistency similar to risotto.
  7. Season with salt and lemon zest. Gently stir in 2 tablespoons of fresh ricotta. Garnish with fried leeks and shiitake confit.

Add new comment