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Brown Rice Risotto

Miyagi Brown Rice Risotto

Ingredients

  • 1 cup Kin no ibuki premium brown rice
  • 1/3 cup diced onion
  • 1/4 cup dried porcini
  • 1/6 cup diced mushrooms
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons white wine
  • 1 teaspoon miso paste
  • 1/2 cup grated Parmigiano cheese
  • Soup Stock *See below
  • [Soup stock]
  • 1 vegetable bouillon cube (10g)
  • 1.5L water
  • Carrot, sliced onion, celery leaves, parsley (if available)
  • 1 bay leaf
  • [Sauteed mushrooms]
  • 1/2 cup shiitake mushrooms
  • 1/4 cup white mushrooms
  • 1/4 cup brown mushrooms
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • salt to taste
  • a pinch of black pepper
  • [Toppings]
  • Grated Parmigiano cheese, to taste
  • Walnuts, to taste
  • Arugula, to taste
  • Pink pepper, to taste"1

Steps

  1. [Prepare]
  2. Make the soup stock. Add bouillon powder, onion slices, carrot slices, celery leaves, parsley stems, and bay leaves to water and bring to a boil.

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