Misotto (Japanese miso risotto)
Do you love risotto as much you love Japanese cuisine? Then you will love this Japanese risotto recipe! Risotto rice (like arborio) can easily be swapped with sushi rice. In this creative recipe I am using sesame oil instead of olive oil, sake instead of white wine, and miso bouillon instead of regular stock. Surprisingly amazing!
Ingredients
Directions
Step 1
Prep 1.2litre (5 cups) of miso bouillon by dissolving the miso paste and soy sauce into boiling water.
Step 2
In a bowl, dive the mushrooms into boiling water.
Step 3
Heat a frying pan with the sesame oil and add the onion and garlic.
Step 4
When they get golden, add the rice and stir until the grains become transparent.
Step 5
Add the saké and wait until absorbed.
Step 6
Reduce to medium heat and add a paddle of miso bouillon. Simmer for about 20mn, stirring and adding bouillon gradually as it gets absorbed.
Step 7
Add the mushroom, stir well and bon appétit !
Step 8
Sprinkle with nori seaweed and sésame for an even more Japanese flavour!
