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MISO
AND SHIITAKE RISOTTO
3
tablespoons miso
4 cups water
1/2 cup cooking sake or wine
1/2 cup cooking sherry
1 teaspoon sesame oil
1 tablespoon peanut oil
2 red chilies chopped
150 g (5 oz) shiitake mushrooms sliced
2 cups arborio rice
1 tablespoon chopped Vietnamese mint
2 tablespoons chopped chives
steamed bok choy to serve
cracked black pepper
Place
miso, water, sake and sherry in a saucepan
and allow to simmer slowly. Place oils in
a heavy-based saucepan over medium heat.
Add chilies and cook for 1 minute. Add shiitake
mushrooms and cook for 2 minutes or until
mushrooms are soft. Remove mushrooms with
a slotted spoon and set aside.
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Add
rice to pan and cook, stirring, until rice is
translucent. Add 1 cup of liquid at a time to
rice and stir until liquid is absorbed. Repeat
until rice is almost tender. Add shiitake mushrooms,
mint and chives.
To
serve, place steamed bok choy on a serving plate,
top with risotto and sprinkle with pepper.
Serves
4.
[The
New Cook, Donna Hay]
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