For ➍1 tbs sesame oil
300 g sushi rice, rinsed
2 garlic cloves, pressed or finely chopped
2 scallions, cut into thin rings, keep white & green parts separately
4 tbs white miso paste
50 g butter
400 g mixed Asian mushrooms, such as shiitake **, shimeji *** (beech mushroom) and enoki **** / *
50 g young spinach (optional) *
sesame seeds, toasted
Heat the sesame oil in a large skillet over medium heat. Fry the sushi rice, garlic and the white parts of the scallions 1 m while stirring until the rice grains are coated with oil. Spoon the rice mixture into a pan / wok with a lid.
Beat the miso paste with 75 cl of boiling water until the miso is completely dissolved and pour the liquid into the rice. Boil 10-15 m
Melt 20 g of butter in the frying pan over medium heat. Fry the Asian mushrooms 3 m until they are slightly softer. Stir them, put the lid on. Cook for 5 m over low heat, or until the mushrooms are al dente soft. *****
Stir the remaining butter into the baby spinach. Cook for 5 m with the rice. Add if necessary. extra liquid.
Let the rice rest for 1 m. Add sea salt and freshly ground black pepper to taste.
Sprinkle the green parts of the scallions and toasted sesame seeds over the risotto.
* use other vegetables, such as pumpkin and snow peas
** the stems removed and the hat cut into slices
*** base removed and brushed
**** cut into thick vertical slices
***** otherwise: add the mushrooms to the risotto and cook for 5 m
Read tip on risotto making.
