Let’s make a creamy brown rice risotto. You need a little more time, but at some point, the broth thickens just as much as with white rice.
That’s the last dish made with this basket of assorted mushrooms :
The series :
Champilège 1 : Paris in salad.
Champilège 2 : shiitake in amuse-gueule
Champilège 3 : awabitake, bunapi, in pie soup
Champilège 4 : maitake, eringi, in quiche
shiitake,awabitake, bunapi, champignon de Paris, maitake, eringi…
I had a few of each left, plus a few feet :
Minced the feet, red onion, lots of garlic…
New crop rice of this year. Tsuyahime, Princess Tsuya.
From Yamagata Prefecture, well the only problem is it’s a bit close to Fukushima. It’s a cultivar close to Koshihikari.
That’s a good risotto rice.
That’s a Japanese risotto. A fusion if you prefer. I’ve used kombu seaweed to make dashi stock. There is wine. The main seasoning is miso. Salt, pepper, olive oil, and thyme on the top :