Japanese Risotto with Mushrooms and Scallions

[Guest guest]

Japanese Risotto with Mushrooms and Scallions

 

4 1/2 cups vegetable stock or 1 tbsp. extra-virgin

olive oil

1/2 cup cal-rose-brand sushi style rice

1/2 cup sake

kosher salt

freshly ground black pepper

1/2 cup enoki mushrooms

1/2 cup chopped scallions

1/4 cup radish sprouts, kaiware

 

If using the miso-infused broth, combine 1 tablespoon

miso with 4 1/2 cups water and bring to a boil. Reduce

the heat and simmer.

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 1/2 cup

increments, stirring constantly until all the liquid

is absorbed with each addition. Season with salt and

pepper. Spoon into serving bowls, garnish with the

mushrooms, scallions, and sprouts and serve.

Will serve 4

 

 

 

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