Miso Risotto
A classic Italian dish with an Asian twist. Add tofu or meat to make this an entree. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 3.5 cupwater
- 3 tbspwhite miso
- 2 tbsppeanut oil
- 1 smallminced shallot, (about 2 Tbs.)
- 1 inchpiece fresh gingerroot, peeled and minced (about 1 tbs.)
- 1 cupArborio rice
- 0.25 poundfresh bok choy leaves
- 0white core removed, leaves julienned
- 0.5 cupMirin (Japanese Sweet Cooking Wine)
- 1 tbsptamari
- 0freshly-ground black pepper, to taste
- 2 tbspto 3 tablespoon almonds or dry-roasted peanuts, chopped
- 2green onions, thinly sliced
Instructions
- 1
In small saucepan, bring water to a gentle simmer over medium heat. Stir in miso until dissolved. Reduce heat to low.
- 2
In separate saucepan, heat oil over medium-high heat. Add shallot and ginger and stir until softened, but not browned. Add rice and stir for a minute or two to coat with oil. Add bok choy and cook, stirring often, until wilted, 4 or 5 minutes. Pour in mirin and stir until dissolved. Add a ladleful of simmering miso to rice, stirring until broth is almost absorbed before adding the next ladleful. Continue adding broth in this way until rice is tender, and a thick, creamy liquid remains in the pan, about
- 3
Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper.
- 4
Adjust seasoning and remove from heat. Divide the risotto among four serving plates. Garnish with a sprinkle of chopped toasted almonds or peanuts and green onions.