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.
My version of the beautiful and tasty Italian dish. Only rice and veggies, another weekday lunch.
Actually that was delicious and so luxurious that I regretted having it for a casual lunch. I mean, for a rice like that, you should throw a party, a royal wedding or something like that.
I had a radicchio (Trevise salad) waiting to be cooked. Why not a risotto ? I have cut the leaves in thin ribbons, and mixed them with good Japanese rice (polished hatsuga mai germinated rice).
I made a few risotti before with step-by-step photos
I use my rice-cooker pot on the stove, then I can put it back mid-way into the cooker and use the stay-warm function.
Olive oil, garlic, a few red raisins, red wine and a broth of (edible) beer yeast and salt. Flavored with thyme.
The velvety rice !
A piccata of parsley, olive oil, lemon zest and a few spices.
Temaki means hand-roll. Temaki-zushi are casual, and ideal for sushi party at home. You put the ingredients on the table :
And guests make a cone pocket with nori seaweed sheet, and fill it with rice and whatever they like. That’s like when you fill your newspaper cone with hot chestnuts, anybody can do it.
Easy no ?
Today, the sushi-meshi (flavored rice) is a little special. The classic version is white rice with a vinegar/sugar/salt seasoning. My rice is polished hatsuga (germinated rice). My seasoning is pomelo juice + kurozato (Okinawan black sugar) and very very little salt. Because this is a salty filling :