Miso Risotto

Name: Miso Risotto
Ingredients: 3 1/2 cups water; 3 tablespoons white miso; 2 tablespoons peanut oil; 1 shallot small minced, about 2 Tbs.; 1 inch gingerroot piece fresh, peeled and minced, about 1 tbs.; 1 cup arborio rice; 1/4 pound leaves fresh bok choy; leaves white core removed, julienned; 1/2 cup mirin; 1 tablespoon tamari; freshly ground black pepper to taste; 3 tablespoons almonds or dry-roasted peanuts, chopped; 2 green onions thinly sliced

13 ingredients

4 steps

Ingredients

3 1/2 cups water
3 tablespoons white miso
2 tablespoons peanut oil
1 shallot small minced, about 2 Tbs.
1 inch gingerroot piece fresh, peeled and minced, about 1 tbs.
1 cup arborio rice
1/4 pound leaves fresh bok choy
leaves white core removed, julienned
1/2 cup mirin
1 tablespoon tamari
freshly ground black pepper to taste
3 tablespoons almonds or dry-roasted peanuts, chopped
2 green onions thinly sliced

Directions

1

In small saucepan, bring water to a gentle simmer over medium heat. Stir in miso until dissolved. Reduce heat to low.
2

In separate saucepan, heat oil over medium-high heat. Add shallot and ginger and stir until softened, but not browned. Add rice and stir for a minute or two to coat with oil. Add bok choy and cook, stirring often, until wilted, 4 or 5 minutes. Pour in mirin and stir until dissolved. Add a ladleful of simmering miso to rice, stirring until broth is almost absorbed before adding the next ladleful. Continue adding broth in this way until rice is tender, and a thick, creamy liquid remains in the pan, about
3

Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper.
4

Adjust seasoning and remove from heat. Divide the risotto among four serving plates. Garnish with a sprinkle of chopped toasted almonds or peanuts and green onions.