Miso Risotto


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


In small saucepan, bring water to a gentle simmer over medium heat. Stir in miso until dissolved. Reduce heat to low.
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
Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper.
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.


A classic Italian dish with an Asian twist. Add tofu or meat to make this an entree.


1.0 servings


Friday, December 10, 2010 - 1:02am


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