Japanese risotto with mushrooms and scallions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Vegetable stock; or miso-infused broth, savory |
| 1 | tablespoon | Extra-virgin olive oil |
| ½ | cup | Kokohu rose-brand sushi rice; or other short-grain rice |
| ½ | cup | Sake |
| Kosher salt | ||
| Freshly ground black pepper | ||
| ½ | cup | Enoki mushrooms |
| ½ | cup | Chopped scallions |
| ¼ | cup | Radish sprouts; (kaiware sprouts) |
Directions
1. If using the miso-infused broth, combine 1 tablespoon miso with 4½ cups water and bring to a boil. Reduce the heat and simmer.
2. In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantly in one direction, until well-coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed. Add the stock or broth in ½ cup increments, stirring constantly until all the liquid is absorbed with each addition.
3. Season with salt and pepper. Spoon into serving bowls, garnish with the mushrooms, scallions, and sprouts and serve.
PANTRY TIPS: Use traditional Japanese ingredients like sushi rice and miso to create risotto with an Asian accent. The short-grained sushi rice absorbs sake, a rice wine, and miso broth to achieve the same creamy texture that characterizes perfect risotto. For the broth, use a savory version of the miso. As with any risotto, Japanese risotto should be served hot.
Garnish with delicate enoki mushrooms, chopped scallions, and spicy kaiware radish sprouts. Serves 4 PER SERVING Martha Stewart’s Healthy Quick Cooking Recipe by: Healthy Quick Cook by Martha Stewart (1997) Posted to TNT Recipes Digest by rkanahele@... (Ronald KL Kanahele) on Feb 10, 1998