Japanese Risotto with Mushrooms and Scallions
| Yield: | 4 Servings |
| Categories: | Rice |
| 4 1/2 | c | Vegetable stock; or miso-infused broth, savory |
| 1 | tb | Extra-virgin olive oil |
| 1/2 | c | Kokohu rose-brand sushi rice; or other short-grain rice |
| 1/2 | c | Sake |
| Kosher salt | ||
| Freshly ground black pepper | ||
| 1/2 | c | Enoki mushrooms |
| 1/2 | c | Chopped scallions |
| 1/4 | c | Radish sprouts; (kaiware sprouts) |
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