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Gallery Japanese Risotto with Mushrooms and Scallions Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 1/2 cups Vegetable Stock, or miso-infused broth 1 tablespoon extra-virgin olive oil 1/2 cup Kokohu Rose or other short-grain rice 1/2 cup sake Kosher salt and freshly ground black pepper 1/2 cup enoki mushrooms 1/2 cup chopped scallions 1/4 cup Kaiware sprouts

Gallery Japanese Risotto with Mushrooms and Scallions

Recipe Summary Servings: 4

Japanese Risotto with Mushrooms and Scallions

Japanese Risotto with Mushrooms and Scallions

Japanese Risotto with Mushrooms and Scallions

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 1/2 cups Vegetable Stock, or miso-infused broth 1 tablespoon extra-virgin olive oil 1/2 cup Kokohu Rose or other short-grain rice 1/2 cup sake Kosher salt and freshly ground black pepper 1/2 cup enoki mushrooms 1/2 cup chopped scallions 1/4 cup Kaiware sprouts

Directions

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.

In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantlyin 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 the liquid is absorbed with each addition. Season with salt and pepper.

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

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All Reviews for Japanese Risotto with Mushrooms and Scallions

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Japanese Risotto with Mushrooms and Scallions

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest