1-First, heat 6 cups of water and dissolve 1½ tablespoons of dashi stock by bringing it to a boil, then set it aside for later. This creates the flavorful broth that forms the heart of the dish.

2-Next, in a pan, warm 2 tablespoons of neutral oil and sauté 1 small shallot or yellow onion until it turns translucent, which takes just a couple of minutes to release those sweet aromas.

3-Then, add 150 grams of sliced shiitake mushrooms without crowding the pan, and cook until they’re nicely browned. Once browned, stir in 2 tablespoons of light soy sauce, let it sit for 2 minutes, then give it a good stir to coat everything evenly. This step locks in that umami goodness that makes the risotto special.

4-After that, toss in 1 cup of dry arborio rice and toast it until it turns golden brown, which helps bring out its nutty flavor. Pour in ½ cup of white wine or sake to deglaze the pan, scraping up any tasty bits from the bottom. Gradually add ½ cup of the dashi stock at a time, stirring constantly to prevent sticking, and wait for each addition to be absorbed before adding more, until the rice is tender but still slightly firm, using about 5 cups in total.

5-Finally, finish by stirring in 2 chopped scallions and white toasted sesame seeds, then season with salt and pepper to taste for a perfect balance.