Recipe - Japanese Risotto With Mushrooms And Scallions

4 One half cup Vegetable stock; or
misoinfused broth, savory
1 tablespoon Extravirgin olive oil
One half cup Kokohu rosebrand sushi
rice; or other shortgrain
rice
One half cup Sake
Kosher salt
Freshly ground black pepper
One half cup Enoki mushrooms
One half cup Chopped scallions
One fourth cup Radish sprouts; (kaiware
sprouts)

1. If using the misoinfused broth, combine 1 tablespoon miso with 4 1/2
cups water and bring to a boil. Reduce the heat and simmer.

2. In a large saucepan, heat the olive oil over mediumhigh heat. Add the
rice, stirring constantly in one direction, until wellcoated. 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 One half 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 shortgrained 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@juno.com (Ronald KL Kanahele) on
Feb 10, 1998