3 tablespoons Miso
4 cups water
“0.5 cup cooking sake or wine
“0.5 cup cooking sherry
1 teaspoon sesame oil
1 tablespoon peanut oil
2 red chillies, chopped
150g (5oz) shitake mushrooms sliced
2 cups Arborio rice
2 tablespoons chopped chives
Steamed bok choy to serve
Cracked black pepper

Place miso, water and sherry in a sauce pan and allow to simmer slowly. Place oils in a heavy based saucepan over medium heat. Add chillies cook for 1 minute. Add shitake mushrooms and cook for 2 minutes until mushrooms are soft. Remove mushrooms with a slotted spoon and set aside
Add rice to the pan and cook, stirring, until the 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 shitake mushrooms and chives.
To serve, place steamed bok choy on a serving plate, top with risotto and sprinkle with pepper.
Serves 4

This is gorgeous with our Creation Pinot Noir

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