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 :
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.
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).
Then, back at home I took out 2 cold side dishes. Yakko tofu, with myoga (before adding a little soy sauce).
Natto, mustard, sesame.
I found the rice cooked. I added olive oil, salt, pepper and topped with Italian parsley.
Yummy and ready in 1 minute !
The meal with 2 servings of risotto (that was a long run) :
Cal :1053 F35.8g C143.5g P38.7g