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Japanese Risotto With Mushrooms And Scallions

An italian recipe for Japanese Risotto With Mushrooms And Scallions, made with Vegetable Stock Or Miso Infused Broth, Extra Virgin Olive Oil, Enoki Mushrooms, and Scallions. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 1/2 cup
• 1 tbsp
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Water and bring to a boil. Reduce the heat and simmer.

2. 2

   In a large saucepan, heat the olive oil over medium-high heat.

3. 3

   Add the rice, stirring constantly in one direction, until well-coated.

4. 4

   Remove the pan from the heat and add the sake.

5. 5

   Return to the heat and stir constantly in one direction until all of the liquid is absorbed.

6. 6

   Add the stock or broth in 1/2 cup increments, stirring constantly until all the liquid is absorbed with each addition.

7. 7

   Season with salt and pepper. Spoon into serving bowls, garnish with the mushrooms, scallions, and sprouts and serve.

8. 8

   As with any risotto, Japanese risotto should be served hot.

9. 9

   Garnish with delicate enoki mushrooms, chopped scallions, and spicy kaiware radish sprouts.

10. 10

    CREDITS: Martha Stewart, Martha Stewarts Healthy Quick Cook, (Clarkson N. Potter

11. 11

    Inc., Oct 1997).

12. 12

    Buster and Kitpath Nov 97