| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Japanese |
Rice |
4 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Vegetable stock; or miso-infused broth, savory |
| 1 |
tb |
Extra-virgin olive oil |
| 1/2 |
c |
Kokohu rose-brand sushi rice; or other short-grain rice |
| 1/2 |
c |
Sake |
|
|
Kosher salt |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Enoki mushrooms |
| 1/2 |
c |
Chopped scallions |
| 1/4 |
c |
Radish sprouts; (kaiware sprouts) |
INSTRUCTIONS
1. 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.
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 1/2 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@juno.com (Ronald KL Kanahele) on
Feb 10, 1998
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