Friday, December 17, 2010

Asian Risotto

This idea came to me when I added some of Ev's wonderful spicy spiced oil to leftover mushroom risotto. We don't do much fusion food, but here is our contribution to the genre.
Just a warning: all ingredient measurements are approximate.

Risotto ingredients:

1/4 cup dried shiitake mushrooms
1/2 cup white mushrooms
2 oyster mushrooms
1 small onion
1/2 tsp salt
1 1/2 Tbsp oil
1/2 tsp sesame oil
1/2 cup white wine
1 1/2 cup arborio rice

Broth ingredients:
5 cups water
2 tsp Better than Bouillon mushroom base
2 star anises
1/2 tsp whole szechuan peppercorns
1/4 tsp black pepper
3 slices dried ginger

For serving:
Sauteed kale or (baby) bok choy
Soy sauce

Combine the broth ingredients in a stockpot. Bring to a simmer and keep on low heat.

Reconstitute the dried shiitakes in about 1 cup of hot water. Drain and put the liquid in the broth.

Dice the onions and mushrooms. Heat the oil over medium heat in a wok or deep pan. Add mushrooms and salt. Cook until they have given up their water. Add the wine and rice. Cook until the wine is absorbed. Add broth to the risotto. Cook until the broth is mostly absorbed and add more broth (1/2 a cup at a time). Repeat until the desired consistency is reached.

Finish with some spiced oil and serve on a bed of greens. Season with salt or a little soy sauce to taste.

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