Champilège final : genmai ‘shroom risotto

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 :

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.

Royal elegance of a simple radicchio risotto.

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

risotto compil’

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.

Toasted almond slices.

Monthly pick, October in a pumpkin

That was a quiet month of October, with a come back of Autumn fruits (nashi pear, ringo apple, kaki persimmon, akebi, green yuzu lime…) and veggies (potato, sweet potato, oya-imo taro, , kuromame black beans, togarashi peppers…)
You can browse photos :

To see most menus last month (click)
To see mostly desserts
To see only vegan meals

Everything pumpkin was a hit, photo kabocha menu

Bread ::: Velouté of kabocha
erissery ::: risotto
okowa in kabocha ::: kabocha kibbeh
kabocha salad ::: kabocha pizza
tofu kabocha cake ::: samosa
tarte au potiron 1 :: tarte au potiron 2 :: tarte au potiron 3

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And I made a few culinary trips :

To Brazil

++ Pão de queijo

To South-East-Asia

To Sweden

To France’s countryside :

I experimented a few pretty desserts :

apple pastis

pon de rin and millefeuilles

Runner’s risotto brunch

When you go for a long run, you don’t have time to cook a risotto, standing next to the pot 40 minutes. Hello rice-cooker !
That’s a bit mashed, but well, it’s automatic. I thrown in it the rice (white and a little of red), chopped garlic, whole shiitake mushrooms (they were small), water and started the “okayu program” (Japanese rice porridge).