Shimeji asparagus risotto and tofu caprese



Italian lunch all plant-based, with local season ingredients. It’s Summer !


Shimeji mushrooms and green asparagus (only the stalks as I used the tips before) are the guests of this risotto.


I make it stove-top in my rice-cooker bowl, so I can then use the RC keep hot function. Garlic, leek and a chili pepper in olive oil to flavor the rice. I used sakekasu (sake lees) and water as broth to get a cheese-like creamy flavor.


It’s not as creamy as usual. The reason is I used hatsuga mai, polished germinated rice. That’s nice too to have a lighter texture in Summer.

Other risotti (click here).


That’s very simple. A good tomato. Sliced. A good tofu. Sliced. Fresh basil. A pinch of salt over the tomatoes. A drizzle of olive oil, one of balsamico vinegar.




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