Okayu – Japanese Risotto

September 1, 2013 § Leave a comment

Okayu

This dish uses the left over nabemono and gives it a facelift. Basically all you do is add cooked rice to the left over nabeone and cook it until the rice is soft and the flavours are incorporated. You add ponzu sauce in your bowl and scoop in the okayu and stir.

Ingredients:
Nabemone recipe
rice
ponzu sauce
nori
sesame seeds

Directions:
1. Heat up nabemone in a pot and add rice and cook until the flavours are incorporated and the rice is soft.
2. Scoop into a bowl and add ponzu sauce.
3. Top with nori and sesame seeds

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Mushroom Risotto

May 22, 2012 § 2 Comments

This creamy risotto is super easy to make and full of flavour. You can use a variety of mushrooms to create a more complex flavour.

Cooking time 45 minutes
Serves 4

Ingredients:
1 tbsp (15 ml) olive oil
1 medium onion finely diced
3 cloves crushed garlic
1 1/2 cups (375 ml) arborio rice
3/4 pound of crimini mushrooms or another type
water
1/2 – 1 tsp (2-5 ml) salt
2 tbsp (30 ml) vegan or regular butter
grated pecorino romano cheese (optional)
chopped fresh chives (optional)

Method:
1. Heat a large saucepan on medium-heat and add the olive oil. When the oil is hot, add the garlic stir until brown and add the onions and sauté until golden.
2. Add the arborio rice and sauté. Stir in the mushrooms and sauté for a couple of minutes.
3. Slowly add 1/4 cup (60 ml) of water and stir. When the water is absorbed add another 1/4 cup. By adding the water slowly, it allows the risotto to become creamy. Continue adding water until the risotto is soft and can not absorb anymore.
4. Add the butter and the salt and turn off the heat. Serve in a bowl, sprinkle with pecorino romano cheese (optional) and garnish with fresh chives (optional).

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