Cooking with Link: 5 Recipes from The Legend of Zelda: Breath of the Wild

Credit: Nintendo

Link’s quite the chef for a guy who’s living off the land and leading the life of a wandering hero. Here are five of the tastiest recipes from Breath of the Wild that you can easily make at home.

In The Legend of Zelda: Breath of the Wild, it’s unlikely you’ll get very far without some interesting cooking experiments. The wilds of Hyrule are stuffed full of ingredients you can combine into a variety of delicious dishes, mixing meats, fish, fruits, mushrooms, veggies, herbs, spices, and other building blocks to give Link various stat buffs and health boosts. But Link’s not the only one who gets to enjoy delicious flavors from his travels! You, too, can cook like Link, and most of his tastiest creations are easier to make in real life than you’d think.

Mushroom skewers aside, I picked out five of the most delectable-looking recipes from Breath of the Wild and with a mixture of research and my own knowledge, found a way to recreate them in reality using most of the same ingredients, with a few additions to account for the fact that Breath of the Wild rightfully doesn’t account for certain cooking nuances. Here are my five favorite recipes from Breath of the Wild, and how you can make them for yourself:

Photo Credit: Rebekah Valentine

Mushroom Risotto

You’ll find lots of mushrooms in the fields and forests of Hyrule. Pick your favorite mushroom for your favorite stat buff, and try this delicious but simple dinner recipe that you can modify endlessly with different herbs or veggies to your liking.

Breath of the Wild Ingredients:

• Mushroom (any kind)
• Hylian Rice
• Rock Salt
• Goat Butter

Our ingredients:

• 1 cup arborio rice
• 2-3 cups chicken stock
• 1/2 cup mushrooms, sliced (I used button mushrooms, but pick your favorite!)
• 1 clove garlic, minced
• 2 tablespoons butter
• fresh parsley, as desired
• 1/4 cup grated parmesan cheese
• salt and pepper

Photo Credit: Rebekah Valentine

1. Begin by sauteeing the garlic and mushrooms in the butter with a dash of salt and pepper over medium heat. Cook until they are soft and brown.
2. Add the rice, adding a pat more butter first if the mushrooms have soaked up all the butter so far. Cook the rice with the butter and mushrooms for 3-4 minutes, or until the rice is nicely coated in the oil.
3. Gradually add the chicken stock, 1/3 cup at a time, stirring each time and allowing the rice to fully soak up the stock before adding more. Keep adding until the rice is soft and cooked, but do not over-add, as you don’t want extra broth in the dish.
4. Before serving, stir in a generous helping of parmesan while the rice is still hot, until the mixture becomes creamy. Sprinkle on fresh parsley, to taste.